The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages
In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2011-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142157S.pdf |
| _version_ | 1811212987037384704 |
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| author | Šojić Branislav V. Petrović Ljiljana S. Pešović Biljana M. Tomović Vladimir M. Jokanović Marija R. Džinić Natalija R. Salitrežić Pavle P. |
| author_facet | Šojić Branislav V. Petrović Ljiljana S. Pešović Biljana M. Tomović Vladimir M. Jokanović Marija R. Džinić Natalija R. Salitrežić Pavle P. |
| author_sort | Šojić Branislav V. |
| collection | DOAJ |
| description | In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L |
| first_indexed | 2024-04-12T05:39:40Z |
| format | Article |
| id | doaj.art-35a9dffed6a84cceb777a1a436d50e6d |
| institution | Directory Open Access Journal |
| issn | 1450-7188 |
| language | English |
| last_indexed | 2024-04-12T05:39:40Z |
| publishDate | 2011-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-35a9dffed6a84cceb777a1a436d50e6d2022-12-22T03:45:42ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882011-01-0120114215716410.2298/APT1142157SThe influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausagesŠojić Branislav V.Petrović Ljiljana S.Pešović Biljana M.Tomović Vladimir M.Jokanović Marija R.Džinić Natalija R.Salitrežić Pavle P.In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (Lhttp://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142157S.pdfcooked sausagesinulinphysico-chemical and sensory characteristicsenergy value |
| spellingShingle | Šojić Branislav V. Petrović Ljiljana S. Pešović Biljana M. Tomović Vladimir M. Jokanović Marija R. Džinić Natalija R. Salitrežić Pavle P. The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages Acta Periodica Technologica cooked sausages inulin physico-chemical and sensory characteristics energy value |
| title | The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages |
| title_full | The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages |
| title_fullStr | The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages |
| title_full_unstemmed | The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages |
| title_short | The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages |
| title_sort | influence of inulin addition on the physico chemical and sensory characteristics of reduced fat cooked sausages |
| topic | cooked sausages inulin physico-chemical and sensory characteristics energy value |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142157S.pdf |
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