Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values

Production of cured, voided meat sausage with apple pomade added (Malus domestica) and its impact in nutritional and sensorial values

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The research was to compare 4 treatments with different percentages of vegetable fiber added, replacing animal fat, determining objectives, to use apple pomade as source of fiber in replace to meat sausage pork fat, assessment of nutritional recovery as fiber, fats, sugars and phenols; sensory attr...

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Bibliographic Details
Main Authors: Nelson Loyola, Carlos Acuña, Mariela Arriola
Format: Article
Language:English
Published: Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo 2018-07-01
Series:Revista de la Facultad de Ciencias Agrarias
Subjects:
meat sausages
apple pomade
vegetable fiber
Online Access:http://200.12.138.7/ojs3/index.php/RFCA/article/view/3017
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