The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

?oji? Branislav V.; Petrovi? Ljiljana S.; Pe?ovi? Biljana M.; Tomovi? Vladimir M.; Jokanovi? Marija R.; D?ini? Natalija R.; Salitre?i? Pavle P.

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The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

机译：菊粉添加对低脂熟香肠理化和感官特性的影响

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In this paper, the physico-chemical and sensory characteristics of reduced-fat (approximately 35 % lower) cooked sausage, made with addition of 5% inulin, (sausage A) were examined and compared with those of conventionally cooked sausage (sausage B). Chemical composition was evaluated according to standard ISO methods. Instrumental measurements of colour (L

机译：本文研究了添加5％菊粉的低脂熟香肠（香肠A）的理化和感官特性，并与常规熟香肠（香肠B）进行了比较。。根据标准ISO方法评估化学组成。仪器颜色测量（L

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《Acta periodica technologica》 |2011年第42期|共8页
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?oji? Branislav V.; Petrovi? Ljiljana S.; Pe?ovi? Biljana M.; Tomovi? Vladimir M.; Jokanovi? Marija R.; D?ini? Natalija R.; Salitre?i? Pavle P.;
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5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

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7. The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages [O] . Šojić Branislav V., Petrović Ljiljana S., Pešović Biljana M., 2011

机译：菊粉添加量对减脂熟香肠的理化性质和感官特性的影响

The influence of inulin addition on the physico-chemical and sensory characteristics of reduced-fat cooked sausages

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