Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FX...

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Bibliographic Details
Main Authors: Stajić Slaviša, Stanišić Nikola, Lević Steva, Tomović Vladimir, Lilić Slobodan, Vranić Danijela, Jokanović Marija, Živković Dušan
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
fermented sausages
flaxseed oil
pre-treatment
internal colour
instrumental texture
sensory analysis
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0006/pjfns-2018-0006.xml?format=INT

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http://www.degruyter.com/view/j/pjfns.2018.68.issue-4/pjfns-2018-0006/pjfns-2018-0006.xml?format=INT

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