Effect of walnut green husk addition on some quality properties of cooked sausages

被引：55

作者：

Salejda, Anna Marietta ^{[1
]}

Janiewicz, Urszula ^{[1
]}

Korzeniowska, Malgorzata ^{[1
]}

Kolniak-Ostek, Joanna ^{[2
]}

Krasnowska, Grazyna ^{[1
]}

机构：

[1] Wroclaw Univ Environm & Life Sci, Dept Anim Prod Technol & Qual Management, PL-51630 Wroclaw, Poland

[2] Wroclaw Univ Environm & Life Sci, Dept Fruits Vegetables & Cereals Technol, PL-51630 Wroclaw, Poland

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷

关键词：

Walnut; Processed meat; Physico-chemical parameters; Sensory properties; Texture; Natural preservatives; HIGH CARDIOVASCULAR RISK; ANTIMICROBIAL ACTIVITY; OXIDATIVE STABILITY; SENSORY EVALUATION; PHENOLIC-COMPOUNDS; LIPID OXIDATION; MEAT-PRODUCTS; SEA BUCKTHORN; ANTIOXIDANT; EXTRACTS;

D O I：

10.1016/j.lwt.2015.08.069

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to evaluate the effect of walnut green husk addition on selected properties of cooked sausages. Walnut green husk (WGH) decreased weight loss during storage of cooked sausages. Color deterioration during storage was smaller when WGH was used in meat products. Hardness of cooked sausages increased along with WGH addition, whilst springiness and chewiness decreased. Walnut green husk added to sausage improved sensory acceptance of smell and texture. Walnut green husk, as low cost source of valuable phytochemicals, demonstrated strong inhibition on microorganisms growth during storage of cooked sausages. In conclusion, walnut green husk can be applied in meat processing as an additive with functional properties. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：751 / 757

页数：7

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