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http://hdl.handle.net/10261/63089
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Ruiz-Capillas, Claudia | - |
dc.contributor.author | Triki, M. | - |
dc.contributor.author | Herrero, Ana M. | - |
dc.contributor.author | Rodríguez Salas, L. | - |
dc.contributor.author | Jiménez Colmenero, Francisco | - |
dc.date.accessioned | 2012-12-18T07:32:49Z | - |
dc.date.available | 2012-12-18T07:32:49Z | - |
dc.date.issued | 2012 | - |
dc.identifier | doi: 10.1016/j.meatsci.2012.04.028 | - |
dc.identifier | issn: 0309-1740 | - |
dc.identifier | e-issn: 1873-4138 | - |
dc.identifier.citation | Meat Science 92: 144- 150 (2012) | - |
dc.identifier.uri | http://hdl.handle.net/10261/63089 | - |
dc.description.abstract | The effect of replacing animal fat (0%, 50% and 80% of pork backfat) by an equal proportion of konjac gel, on processing and quality characteristics of reduced and low-fat dry fermented sausage was studied. Weight loss, pH, and water activity of the sausage were affected (P. <. 0.05) by fat reduction and processing time. Low lipid oxidation levels were observed during processing time irrespective of the dry sausage formulation. The fat content for normal-fat (NF), reduced-fat (RF) and low-fat (LF) sausages was 29.96%, 19.69% and 13.79%, respectively. This means an energy reduction of about 14.8% for RF and 24.5% for LF. As the fat content decreases there is an increase (P. <. 0.05) in hardness and chewiness and a decrease (P. <. 0.05) in cohesiveness. No differences were appreciated (P. >. 0.05) in the presence of microorganisms as a result of the reformulation. The sensory panel considered that NF and RF products had acceptable sensory characteristics. © 2012 . | - |
dc.language.iso | eng | - |
dc.publisher | Elsevier | - |
dc.rights | closedAccess | - |
dc.title | Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1016/j.meatsci.2012.04.028 | - |
dc.date.updated | 2012-12-18T07:32:49Z | - |
dc.description.version | Peer Reviewed | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.languageiso639-1 | en | - |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.grantfulltext | none | - |
item.openairetype | artículo | - |
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accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
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