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The aim of the study was to determine the effect of heating rate on biophysico-chemical changes in the quality of scalded chopped sausages produced in casings with varying permeability. In the production of the experimental sausages natural casings (chitterlings) and artificial impermeable casings (polyamide - polyethylene) were used. Thermal processing of sausages was conducted under the following...
The objective of this study was to evaluate the use of fat of plant origin in comminuted hot-dog type sausages. 50% of the animal fat (pork backfat) in the experimental sausages was replaced by rape-seed oil, sunflower oil or margarine. Cooking loss, texture properties (share force), cholesterol and phytosterol content and color reflectance parameters (L*, a*, b*) of cross cuts of sausages were assessed...
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