Article ID Journal Published Year Pages File Type
5791741 Meat Science 2013 6 Pages PDF
Abstract
► Reduction of oil content did not alter the characteristics of chicken sausage. ► Inulin addition altered the texture of the products. ► It is possible to produce an acceptable low lipid fermented sausage with poultry meat. ► Oil reduction and inulin addition did not influence on stability of fermented sausage.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage
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