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Fat contents of sausages were reduced from 20% to 10% and 5%. Citrus fibre (CF) and soy protein concentrate (SPC) were added to the sausages at the rates of 2% as fat replacers. Changes in energy values and cholesterol contents of the sausages were investigated. Energy values and cholesterol contents significantly decreased with decreasing fat level. Addition of fat replacers increased energy values,...
The effects of different cooking methods (frying, boiling, baking, grilling, microwave cooking) on proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss Walbaum 1792) were determined. Mean moisture, protein, ash and fat contents of raw fish were 73.38+/-0.015, 19.8+/-0.035, 1.35+/-0.012 and 3.44+/-0.013%, respectively. The changes in dry matter, protein and ash contents...
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