Investigation of safety and quality parameters of fermented sausages produced as functional food. [Doctoral dissertation] | Ispitivanje činilaca od značaja za bezbednost i kvalitet fermentisanih kobasica proizvedenih kao funkcionalna hrana. Doktorska disertacija
2010
Vasilev, D.
The aim of this study was to investigate the safety and quality parameters of fermented sausages produced as functional food. For this purpose four experimental fermented sausages were produced: conventional fermented sausage, fermented sausage with palm fat, functional fermented sausage and functional fermented sausage with palm fat. In functional fermented sausages five percent of pork backfat, or palm fat, was substituted with prebiotics (pea fiber and oligofructose) in the same quantity. In these sausages omega-3 fatty acids were added as well. Lactobacillus casei LC 10 as a starter culture was used. The investigation included physical, physicochemical, chemical and sensory analysis, as well as the testing of the ability of probiotic strain Lb. casei LC 01 to grow and survive in fermented sausages.
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