PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC
نویسندگان
چکیده
منابع مشابه
the possibility of the using of dry red grape marc as fat replacer in producing of the low-fat sausage
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Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. Mater...
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background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...
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The aim of this study was to determine the optimum level of fish protein isolate (FPI) as a fat replacer for the production of a low fat hamburger using Quantitative Descriptive Analysis (QDA) and investigating some of the functional characteristics of the product. For this purpose, FPI was developed from yellowfin tuna fish (Thunnus albacares) canning by-product using pH-shift method. On the o...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2008
ISSN: 2090-3731
DOI: 10.21608/jfds.2008.124900