Abstract
ABSTRACTTwo 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.