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The effect of the addition of isoascorbic acid and sodium ascorbate on storage changes of raw fermented semi-durable sausages quality was investigated in the study. The applied substances improved colour at cross-section, taste and overall acceptability, and had an advantageous effect on the consumer quality of the raw sausage during 30-day storage. It was also observed that the simultaneous application...
The work presents an analysis of the effect of a combined addition of 0.5% carrageenan and selected polysaccharide hydrocolloids (0.05 or 0.1% locust bean gum or mixture of guar and xanthan gums) or 0.7% soy protein isolate on the texture and sensory quality of chicken meat ham. Cooking loss, textural characteristics and sensory indicators were determined in final product after 24 hours of storage...
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