Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage.

@article{Menegas2013DryfermentedCS,
  title={Dry-fermented chicken sausage produced with inulin and corn oil: physicochemical, microbiological, and textural characteristics and acceptability during storage.},
  author={L{\'e}ia Zenaide Menegas and Tatiana Colombo Pimentel and Sandra Garcia and Sandra Helena Prudencio},
  journal={Meat science},
  year={2013},
  volume={93 3},
  pages={
          501-6
        }
}
This study aimed to evaluate the effect of oil content reduction and the addition of inulin as a partial oil substitute on the physicochemical, microbiological, and textural characteristics and acceptability during the storage (4 °C for 45 days) of dry-fermented chicken sausage produced with corn oil. Reducing the oil content did not influence the characteristics evaluated but tended to produce sausage with a dark reddish coloration. The addition of inulin did not change the physicochemical and… CONTINUE READING
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