Lemon albedo as a new source of dietary fiber:: Application to bologna sausages

被引：145

作者：

Fernández-Ginés, JM ^{[1
]}

Fernández-López, J ^{[1
]}

Sayas-Barberá, E ^{[1
]}

Sendra, E ^{[1
]}

Pérez-Alvarez, JA ^{[1
]}

机构：

[1] Univ Miguel Hernandez, EPSO, Dept Tecnol Agroalimentaria, Alicante 03312, Spain

来源：

MEAT SCIENCE | 2004年 / 67卷 / 01期

关键词：

fiber; lemon albedo; bologna sausage;

D O I：

10.1016/j.meatsci.2003.08.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to study the effect of the addition of lemon albedo in bologna sausages. Two types of albedo (raw and cooked) and five concentrations (0%, 2.5%, 5%, 7.5% and 10%) were added to sausages. Chemical, physicochemical and sensory analyses were made. The addition of albedo, to bologna sausages represents an improvement in their nutritional properties and may have beneficial effects, possibly due to the presence of active biocompounds which induce a decrease in residual nitrite levels. The formulations which gave products with sensory properties similar to conventional sausages were sausages with 2.5% and 5% raw albedo and 2.5%, 5% and 7.5% cooked albedo. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：7 / 13

页数：7