Abstract
AbstractDry‐cured sausages were treated with two types of dehydrated lemon albedo (raw and cooked) at five concentrations (0–100 g kg−1 in 25 g kg−1 increments). Several physical and chemical analyses were made during the drying stage, and compositional, textural and sensory analyses were conducted on the finished products. The addition of albedo improved the nutritional properties as a result of fibre 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 TBARS values). The sensory properties of samples that resembled the control sausages were those that contained up to 50 g kg−1 dehydrated raw albedo and 75 g kg−1 dehydrated cooked albedo. Copyright © 2004 Society of Chemical Industry
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