L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

ABSTRACT The demand for clean label foods has driven research in the meat product sector. The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) in sausage without the addition of sodium trip...

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Bibliographic Details
Main Authors: Carlos Alberto Alves Junior, Elisa Rafaela Bonadio Bellucci, João Marcos dos Santos, Marcello Lima Bertuci, Andrea Carla da Silva Barretto
Format: Article
Language:English
Published: Universidade de São Paulo 2022-10-01
Series:Scientia Agricola
Subjects:
clean label
amino acid
wheat fiber
microcrystalline cellulose
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162023000100902&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162023000100902&tlng=en

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