Published January 1, 2019 | Version v1
Journal article Open

UTILIZATION OF JERUSALEM ARTICHOKE POWDER IN PRODUCTION OF LOW-FAT AND FAT-FREE FERMENTED SAUSAGE

Creators

  • 1. Nevsehir Haci Bektas Veli Univ, Fac Engn & Architecture, Dept Food Engn, TR-50300 Nevsehir, Turkey

Description

The effects of Jerusalem artichoke powder (JAP) on the quality characteristics and storage stability of fermented sausage were investigated. The replacement of added beef fat with JAP were carried out during sausage manufacturing. Replacement of beef fat with JAP resulted in a significant decrease in TBARS and pH values and an increase in moisture and protein content in sausages during fermentation and storage (p<0.05). L* values decreased and a* values increased by adding JAP (p<0.05). JAP addition decreased hardness values and increased adhesiveness (p<0.05). The use of JAP encourages the development of lactic acid bacteria and positively affected their counts during the fermentation (p<0.05).

Files

bib-e256b956-da67-471e-8942-33b093610e2f.txt

Files (164 Bytes)

Name Size Download all
md5:c6d82a753b27c57d8fe3a59f3c09a90c
164 Bytes Preview Download