Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

Meat Science

Volumn 96, Issue 1, 2014, Pages 521-525

  Ktari, Naourez ^a   Smaoui, Slim ^b   Trabelsi, Imen ^b   Nasri, Moncef ^a   Ben Salah, Riadh ^b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Beef sausage; Dietary fiber; Sensory properties; Techno functional properties

Indexed keywords

BEEF SAUSAGES; CHEMICAL COMPOSITIONS; DIETARY FIBERS; FRUIT AND VEGETABLES; FUNCTIONAL PROPERTIES; QUALITY CHARACTERISTIC; SENSORY PROPERTIES; TECHNO-FUNCTIONAL PROPERTIES;

ELASTICITY; MEATS;

FIBERS;

CELLULOSE; GLUCAN;

ANIMAL; ARTICLE; BEEF SAUSAGE; CATTLE; CHEMISTRY; COOKING; DIETARY FIBER; FRUIT; HORDEUM; HUMAN; MEAT; PHYSICAL CHEMISTRY; POTATO; SENSORY PROPERTIES; TASTE; TECHNO-FUNCTIONAL PROPERTIES; TUNISIA; VEGETABLE;

BEEF SAUSAGE; DIETARY FIBER; SENSORY PROPERTIES; TECHNO-FUNCTIONAL PROPERTIES;

ANIMALS; CATTLE; CELLULOSE; COOKING; DIETARY FIBER; FRUIT; GLUCANS; HORDEUM; HUMANS; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; SOLANUM TUBEROSUM; TASTE; TUNISIA; VEGETABLES;

EID: 84883682605     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.038     Document Type: Article

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