| Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). | |
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MedLine Citation:
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PMID: 22063320 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Four formulations of a dry fermented sausage, known as sobrassada, containing different percentages of carrot dietary fibre (DF) [3% (S3), 6% (S6), 9% (S9) and 12% (S12) (w/w)] were analyzed for various physico-chemical and microbiological parameters and sensory attributes. The ripening process was monitored throughout storage. The pH of DF-supplemented sobrassadas was critically affected during ripening by the amount of DF incorporated, the values for sobrassada samples containing over 3% of DF suggested that the fermentation process in these samples was not successful. In addition, textural parameters, such as hardness and compression work, were significantly affected by the addition of over 3% of DF. The lipolytic process, one of the major biochemical events, was only affected when relatively large percentages of DF concentrate were incorporated. Thus, S3 and S6 samples exhibited similar free fatty acid profiles to the control throughout ripening. |
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Authors:
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Valeria S Eim; Susana Simal; Carmen Rosselló; Antoni Femenia |
Publication Detail:
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Type: Journal Article Date: 2007-11-28 |
Journal Detail:
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Title: Meat science Volume: 80 ISSN: 0309-1740 ISO Abbreviation: Meat Sci. Publication Date: 2008 Oct |
Date Detail:
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Created Date: 2011-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 173-82 Citation Subset: - |
Affiliation:
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Department of Chemistry, Universitat de les Illes Balears, Ctra, Valldemossa km. 7.5. 07122, Palma de Mallorca, Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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