Utilisation and effect of dried apple peels in preparation of a new dry sausage prototype
The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by add...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2023
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
29 |
| Kulcsszavak: | Élelmiszeripari technológia, Élelmiszervizsgálat - érzékszervi |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/82448 |
| Tartalmi kivonat: | The purpose of this study was to develop a new recipe to obtain a special innovative pork sausage, to develop the manufacturing process, technological stages, and nutritional analysis of the final product. We obtained this product starting from a classic recipe (of pork sausage), it was added by adding of dry apple peels The apples are fruits with a rich content of ascorbic acid, and biominerals, and also have a high content of antioxidants. Our work has focused on evaluation of the sensory characteristics, biochemical, and nutritional characteristics a type of sausage obtained by adding of dry apple peels (sausage DAP). Sensory examination was performed by analyzing the appearance, texture and taste. The main physico-chemical features observed in the sample of sausage (simple sausage and sausages prepared with added dry apple peels) were: the content of humidity (%), ash (%), soduim chloride (%), protein (%), fat (%), carbohydrates (%) and energetic value (kcal/100g). Following the research that have been undertaken in this work, the obtained product (sausage obtained by adding of dry apple peels – sausages DAP) can be included in the category of secure products of consuming. This prototype can be considered a food variant due to its high nutritious properties and to its distinguished taste too. |
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| Terjedelem/Fizikai jellemzők: | 274-277 |
| ISBN: | 978-963-306-963-9 |