Partial substitution of animal fat with plant origin oil in the production of finely comminuted sausages

• Autorzy: Kowalski R. , Pyrcz J. , Pietronczyk K.
• Języki publikacji: EN

Abstrakty

EN

Application of vegetable fat in experimental production of comminuted, scalded sausages was studied in this paper. An essential part (20,35 or 50%) of animal fat was substituted with food grade rape oil, and the influence of such substitution on the quality of final products was determined. Results of sensoric examination showed no significant differences between control (without oil) and oil contained sausages with substitution level equal to 35%.

Słowa kluczowe

EN

production; animal fat; substitution; experimental production; comminuted sausage; plant oil; vegetable fat; sausage

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 1998
• Tom: 01
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume1/food/art-01.html

Twórcy

autor

Kowalski R.

• University of Agriculture, 31 Wojska Polskiego St., 60-624 Poznan, Poland

autor

Pyrcz J.

autor

Pietronczyk K.

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