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- Hjelm, Line, et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 607-617
- collagen; firmness; flavor; hardness; ingredients; meat processing; microstructure; nuclear magnetic resonance spectroscopy; processed meat; rye bran; sausages; texture
- ... This study investigated the effects of rye bran and collagen addition to a Frankfurter-like sausage as partial fat replacement. Sensory descriptive analysis revealed that sausages where 6 g/100 g rye bran was added alone was associated with an undesired stored flavour in both cooked (P < 0.05) and fried (P < 0.01) sausages. Combining rye bran addition (3–5 g/100 g) with collagen addition (1–3 g/10 ...