| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791713 | Meat Science | 2013 | 10 Pages |
Abstract
⺠Konjac material as fat replacers could reduce total caloric energy in merguez sausage. ⺠No significant differences were found in sensory parameters among the formulations. ⺠Shelf life and biogenic amines were not affected by formulation during storage. ⺠This reformulation opens up a new possibility for reduction and improvement of fat. ⺠This strategy is suitable for use in the development of healthier merguez sausages.
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Authors
M. Triki, A.M. Herrero, F. Jiménez-Colmenero, C. Ruiz-Capillas,