Lemon albedo as a new source of dietary fiber: Application to bologna sausages
2003; Elsevier BV; Volume: 67; Issue: 1 Linguagem: Inglês
10.1016/j.meatsci.2003.08.017
ISSN1873-4138
AutoresJ. M. Fernández-Ginés, Juana Fernández‐López, Estrella Sayas‐Barberá, Esther Sendra, José Ángel Pérez‐Álvarez,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoThe aim of this work was to study the effect of the addition of lemon albedo in bologna sausages. Two types of albedo (raw and cooked) and five concentrations (0%, 2.5%, 5%, 7.5% and 10%) were added to sausages. Chemical, physicochemical and sensory analyses were made. The addition of albedo to bologna sausages represents an improvement in their nutritional properties and may have beneficial effects, possibly due to the presence of active biocompounds which induce a decrease in residual nitrite levels. The formulations which gave products with sensory properties similar to conventional sausages were sausages with 2.5% and 5% raw albedo and 2.5%, 5% and 7.5% cooked albedo.
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