Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage

Meat Science

Volumn 93, Issue 3, 2013, Pages 501-506

  Menegas, Léia Zenaide ^a   Pimentel, Tatiana Colombo ^a   Garcia, Sandra ^a   Prudencio, Sandra Helena ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Dry fermented sausage; Fat substitute; Inulin; Storage; Vegetable oil

Indexed keywords

CHICKEN SAUSAGES; CORN OIL; DRY FERMENTED SAUSAGE; FAT SUBSTITUTE; INULIN; MICRO-BIOLOGICAL PARAMETERS; OIL CONTENTS; OIL SUBSTITUTE; SENSORY ATTRIBUTES; TEXTURAL CHARACTERISTIC; TEXTURE PROFILE;

ANIMALS; ENERGY STORAGE; POLYSACCHARIDES; VEGETABLE OILS;

MEATS;

ZEA MAYS;

CORN OIL; INULIN;

ANIMAL; ARTICLE; CARBOHYDRATE DIET; CHICKEN; COLD; COLOR; CONSUMER; FAT INTAKE; FERMENTATION; FOOD CONTROL; FOOD STORAGE; HUMAN; MEAT; MICROBIOLOGY;

ANIMALS; CHICKENS; COLD TEMPERATURE; COLOR; CONSUMER SATISFACTION; CORN OIL; DIETARY CARBOHYDRATES; DIETARY FATS; FERMENTATION; FOOD MICROBIOLOGY; FOOD STORAGE; HUMANS; INULIN; MEAT PRODUCTS;

EID: 84870653635     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.003     Document Type: Article

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