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Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage

Abstract This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the...

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Principais autores: Ji-Taek Jung, Jin-kyu Lee, Yeong-Seok Choi, Ju-Ho Lee, Jung-Seok Choi, Yang-Il Choi, Yoon-Kyung Chung
Format: Artigo
Sprog:Inglês
Udgivet: Springer Nature 2018-04-01
Serier:Food Science of Animal Resources
Fag:
fermented sausages
dietary fibers
quality characteristics
rice bran
wheat
Online adgang:https://doi.org/10.5851/kosfa.2018.38.2.302
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