Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers

Meat Science

Volumn 95, Issue 3, 2013, Pages 629-640

  Tomaschunas, Maja ^a   Zörb, Rebecca ^a   Fischer, Jürgen ^b   Köhn, Ehrhard ^a   Hinrichs, Jörg ^c   Busch Stockfisch, Mechthild ^a  

^a HAMBURG UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b Herbafood Ingredients GmbH   (Germany)

^c UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Consumer acceptance; Cooked sausages; Dietary fiber; Fat reduction; Sensory evaluation

Indexed keywords

CONSUMER ACCEPTANCE; COOKED SAUSAGE; DIETARY FIBERS; FAT REDUCTION; SENSORY EVALUATION;

FIBERS; POLYSACCHARIDES;

MEATS;

INULIN; WATER; FAT INTAKE; FAT SUBSTITUTE;

ANIMAL; ARTICLE; CITRUS; COLOR; CONSUMER; CONSUMER ACCEPTANCE; COOKED SAUSAGES; DIETARY FIBER; FAT INTAKE; FAT SUBSTITUTE; HARDNESS; HUMAN; LIPID REDUCTION; LIVER; LOW FAT DIET; MEAT; PHARYNX; SENSORY EVALUATION; SPICE; SWINE; TASTE; ADMINISTRATION AND DOSAGE; ANALYSIS; CONSUMER ATTITUDE;

CONSUMER ACCEPTANCE; COOKED SAUSAGES; DIETARY FIBER; FAT REDUCTION; SENSORY EVALUATION;

ANIMALS; CITRUS; COLOR; CONSUMER SATISFACTION; DIET, FAT-RESTRICTED; DIETARY FATS; DIETARY FIBER; FAT SUBSTITUTES; HARDNESS; HUMANS; INULIN; LIVER; MEAT PRODUCTS; PHARYNX; SPICES; SWINE; TASTE; WATER; CONSUMER BEHAVIOR;

EID: 84879823109     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.002     Document Type: Article

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