Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
| العنوان: | Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk) |
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| المؤلفون: | Cemalettin Sarıçoban, Kübra Ünal |
| المصدر: | J Food Sci Technol |
| بيانات النشر: | Springer Science and Business Media LLC, 2021. |
| سنة النشر: | 2021 |
| مصطلحات موضوعية: | Water activity, Chemistry, 0402 animal and dairy science, Titratable acid, 04 agricultural and veterinary sciences, Orange (colour), Albedo, 040401 food science, 040201 dairy & animal science, Sensory analysis, Lactic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Chewiness, Original Article, Fermentation, Food science, Food Science |
| الوصف: | The aim of this study was to determine the physicochemical (pH, water activity, titratable acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory properties, and the growth of lactic acid bacteria in fermented sausages (sucuk) supplemented with different levels (0, 1, 2.5 and 5.0%) of pre-treated bitter orange (Citrus aurantium) albedo. Results indicated that adding albedo to sucuk samples increased (P |
| تدمد: | 0975-8402 0022-1155 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1170b5e9536449b1529969cbc6c445f https://doi.org/10.1007/s13197-021-05158-6 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....c1170b5e9536449b1529969cbc6c445f |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 09758402 00221155 |
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