Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada).

@article{Eim2008EffectsOA,
  title={Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada).},
  author={Valeria S Eim and Susana Simal and Carmen Rossell{\'o} and Antoni Femenia},
  journal={Meat science},
  year={2008},
  volume={80 2},
  pages={173-82}
}
Four formulations of a dry fermented sausage, known as sobrassada, containing different percentages of carrot dietary fibre (DF) [3% (S3), 6% (S6), 9% (S9) and 12% (S12) (w/w)] were analyzed for various physico-chemical and microbiological parameters and sensory attributes. The ripening process was monitored throughout storage. The pH of DF-supplemented sobrassadas was critically affected during ripening by the amount of DF incorporated, the values for sobrassada samples containing over 3% of… CONTINUE READING

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