ZAKI, ENGY, F. (2018) INCORPORATION OF FENUGREEK SEED POWDER IN THE MANUFACTURING OF RABBIT SAUSAGE AND ITS EFFECTS ON THE QUALITY PROPERTIES DURING FROZEN STORAGE. Journal of Advances in Food Science & Technology, 5 (1). pp. 8-14.
Full text not available from this repository.Abstract
This study was designed to evaluate the effect of adding three different levels of fenugreek seed powder (5, 10 and/ or 15%) in the formulation of rabbit sausage on the quality characteristics of prepared products during frozen storage at ̶ 18°C±1 for 3 months. Physicochemical properties, cooking quality, color measurements and sensory evaluation of rabbit sausage samples were determined. The addition of fenugreek seed powder in the manufacture of rabbit sausage improving the physical properties, color measurements and reducing the cooking loss and shrinkage during frozen storage. Also, using fenugreek seed powder in the formulation of rabbit sausage reduced the lipid oxidation during storage time. Rabbit sausage formulated with fenugreek seed powder showed good sensory properties compared to control samples.
| Item Type: | Article |
|---|---|
| Subjects: | Science Repository > Biological Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 16 Nov 2023 04:59 |
| Last Modified: | 16 Nov 2023 04:59 |
| URI: | http://research.manuscritpub.com/id/eprint/3540 |
Actions (login required)
- View Item