Acta Periodica Technologica (Jan 2011)

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

  • Šojić Branislav V.,
  • Petrović Ljiljana S.,
  • Pešović Biljana M.,
  • Tomović Vladimir M.,
  • Jokanović Marija R.,
  • Džinić Natalija R.,
  • Salitrežić Pavle P.

DOI
https://doi.org/10.2298/APT1142157S
Journal volume & issue
Vol. 2011, no. 42
pp. 157 – 164

Abstract

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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

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