Effect of wheat bran dietary fiber on the quality of emulsion type sausage

GAO Xiao-guang; FENG Sui; YANG Tao; LIU Shuang; ZHANG Xing; HE Fei; GUO Xu-qian

doi:10.13386/j.issn1002-0306.2016.06.022

GAO Xiao-guang, FENG Sui, YANG Tao, LIU Shuang, ZHANG Xing, HE Fei, GUO Xu-qian. Effect of wheat bran dietary fiber on the quality of emulsion type sausage[J]. Science and Technology of Food Industry, 2016, (06): 151-154. DOI: 10.13386/j.issn1002-0306.2016.06.022

Citation:

Effect of wheat bran dietary fiber on the quality of emulsion type sausage

Abstract

Abstract

The application characteristics in emulsion type sausage of wheat bran and effect of different adding proportion on quality were studied. After the orthogonal test,the best application conditions for wheat bran dietary fiber in emulsion type sausage were 6 % wheat bran, 10 ∶ 90 ratio of fat and lean and high speed chopping(1000,3000,3000 r/min). The sausage which made under these conditions had good taste,instrumental colour and texture parameters. Sensory characteristics and nutritive peculiarity had been enhanced.

FullText(HTML)

References (17)

Relative Articles

Supplements (0)

Cited By

Science and Technology of Food Industry

Effect of wheat bran dietary fiber on the quality of emulsion type sausage

Abstract

Catalog

Export File

Citation

Format

Content