Cargando…

Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage

OBJECTIVE: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. METHODS: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yadav, Sanjay, Pathera, Ashok K., Islam, Rayees Ul, Malik, Ashok K., Sharma, Diwakar P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5930284/ https://www.ncbi.nlm.nih.gov/pubmed/28823131 http://dx.doi.org/10.5713/ajas.17.0214

Ejemplares similares

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology
por: Pathera, Ashok Kumar, et al.
Publicado: (2018)

Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
por: Pathera, Ashok K., et al.
Publicado: (2017)

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
por: Arildsen Jakobsen, Louise Margrethe, et al.
Publicado: (2014)

Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages
por: Lau, Alex Tsun Yin, et al.
Publicado: (2021)

Nutritive Value of Wheat Bran Diets Supplemented With Fresh Carrots and Wet Brewers’ Grains in Yellow Mealworm
por: Fasce, B, et al.
Publicado: (2022)

Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage
por: Chaijan, Manat, et al.
Publicado: (2021)

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
por: Jung, Ji-Taek, et al.
Publicado: (2018)

Effects of Dried Blueberry Pomace and Pineapple Pomace on Growth Performance and Meat Quality of Broiler Chickens
por: Hu, Yaodong, et al.
Publicado: (2023)

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
por: Skwarek, Patrycja, et al.
Publicado: (2022)

Extraction and Emulsification of Carotenoids from Carrot Pomaces Using Oleic Acid
por: Vo, Tan Phat, et al.
Publicado: (2023)

Evaluating and predicting net energy value of wheat and wheat bran for broiler chickens
por: Ning, Ran, et al.
Publicado: (2022)

Effect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
por: Ryu, Kyeong Seon, et al.
Publicado: (2014)

Electrohydrodynamic Drying of Carrot Slices
por: Ding, Changjiang, et al.
Publicado: (2015)

Physicochemical, Oxidative Stability and Sensory Properties of Frankfurter-Type Sausage as Influenced by the Addition of Carrot (Daucus carota) Paste
por: Sam, Faisal Eudes, et al.
Publicado: (2021)

The Impact of Wheat Bran on the Morphology and Physiology of the Gastrointestinal Tract in Broiler Chickens
por: Shang, Qinghui, et al.
Publicado: (2020)

Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran
por: Malekian, Fatemeh, et al.
Publicado: (2014)

Evaluation of Nanocomposite Made of Polylactic Acid and Nanocellulose from Carrot Pomace Modified with Silver Nanoparticles
por: Szymańska-Chargot, Monika, et al.
Publicado: (2020)

Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology
por: Umair, Muhammad, et al.
Publicado: (2021)

Feruloylated Arabinoxylans from Nixtamalized Maize Bran Byproduct: A Functional Ingredient in Frankfurter Sausages
por: Herrera-Balandrano, Daniela D., et al.
Publicado: (2019)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

Fermented wheat bran by xylanase-producing Bacillus cereus boosts the intestinal microflora of broiler chickens
por: Feng, Yan, et al.
Publicado: (2019)

Carrot Pomace Polysaccharide (CPP) Improves Influenza Vaccine Efficacy in Immunosuppressed Mice via Dendritic Cell Activation
por: Sun, Pureum, et al.
Publicado: (2020)

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks
por: Ignaczak, Anna, et al.
Publicado: (2023)

Effects of feeding solid-state fermented wheat bran on growth performance and nutrient digestibility in broiler chickens
por: Zhang, A.R., et al.
Publicado: (2021)

Effects of wheat bran in comparison to antibiotics on growth performance, intestinal immunity, barrier function, and microbial composition in broiler chickens
por: Shang, Q.H., et al.
Publicado: (2020)

The effects of dietary fibers from rice bran and wheat bran on gut microbiota: An overview
por: Yao, Wanzi, et al.
Publicado: (2022)

Indigenous Microbiota to Leverage Traditional Dry Sausage Production
por: Palavecino Prpich, Noelia Zulema, et al.
Publicado: (2021)

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
por: Yum, Hyeon-Woong, et al.
Publicado: (2018)

Pretreatment of Wheat Bran for Suitable Reinforcement in Biocomposites
por: Rahman, Atikur, et al.
Publicado: (2017)

Optimization of durum wheat bread enriched with bran
por: Saccotelli, Maria A., et al.
Publicado: (2016)

Flammability of Polymer Compositions Filled with Wheat Bran
por: Sasimowski, Emil, et al.
Publicado: (2022)

Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
por: Peña-Saldarriaga, Lina María, et al.
Publicado: (2020)

Effect of Wheat Bran on Fecal Butyrate-Producing Bacteria and Wheat Bran Combined with Barley on Bacteroides Abundance in Japanese Healthy Adults
por: Aoe, Seiichiro, et al.
Publicado: (2018)

Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process
por: Benincasa, Cinzia, et al.
Publicado: (2021)

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
por: Turan, Sinem, et al.
Publicado: (2023)

Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread
por: Raczyk, Marianna, et al.
Publicado: (2022)

Effects of Laetiporus sulphureus-Fermented Wheat Bran on Growth Performance, Intestinal Microbiota and Digesta Characteristics in Broiler Chickens
por: Lin, Wei Chih, et al.
Publicado: (2020)

Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta
por: Tolve, Roberta, et al.
Publicado: (2020)

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
por: Lima, Juliana L., et al.
Publicado: (2021)

Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage
por: Pateiro, Mirian, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_0qbnm556dtcntnaqk0hv0s4ldp