Utilization of lemon albedo in dry-cured sausages

被引：58

作者：

Aleson-Carbonell, L ^{[1
]}

Fernández-López, J ^{[1
]}

Sayas-Barberá, E ^{[1
]}

Sendra, E ^{[1
]}

Pérez-Alvarez, JA ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Dept Tecnol Agroalimentaria, Escuela Politecn Super Orihuela, Alicante 03312, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 05期

关键词：

dry-cured sausage; dietary fiber; lemon albedo;

D O I：

10.1111/j.1365-2621.2003.tb12337.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry-cured sausages, and compositional, textural, and sensory analyses were conducted on finished products. The addition of albedo provided an improvement in nutritional properties from fiber addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on CIE redness values). Products with sensory properties similar to control sausages were those that contained 2.5% raw albedo and 2.5%, 5%, and 7.5% cooked albedo.

引用

页码：1826 / 1830

页数：5