Abstract
The aim of the study was to evaluate the effect of walnut green husk addition on selected properties of cooked sausages. Walnut green husk (WGH) decreased weight loss during storage of cooked sausages. Color deterioration during storage was smaller when WGH was used in meat products. Hardness of cooked sausages increased along with WGH addition, whilst springiness and chewiness decreased. Walnut green husk added to sausage improved sensory acceptance of smell and texture. Walnut green husk, as low cost source of valuable phytochemicals, demonstrated strong inhibition on microorganisms growth during storage of cooked sausages. In conclusion, walnut green husk can be applied in meat processing as an additive with functional properties.
Published Version
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