The DOI matches its Crossref record.
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
Abstract
ABSTRACT: Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color. Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.
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Citations
Cited by
Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.12.016 · Cited by 659
Mahato, N., Sharma, K., Sinha, M., & Cho, M. H. (2018) · Journal of Functional Foods · doi:10.1016/j.jff.2017.11.015 · Cited by 324
Citrus By-Products: Valuable Source of Bioactive Compounds for Food Applications
Andrade, M. A., Barbosa, C. H., Shah, M. A., Ahmad, N., Vilarinho, F., Khwaldia, K., Silva, A. S., & Ramos, F. (2022) · Antioxidants · doi:10.3390/antiox12010038 · Cited by 161
Waste utilization of apple pomace as a source of functional ingredient in buffalo meat sausage
Younis, K., & Ahmad, S. (2015) · Cogent Food & Agriculture · doi:10.1080/23311932.2015.1119397 · Cited by 76
Soncu, E. D., Kolsarici, N., Cicek, N., Ozturk, G. S., Akoglu, I. T., & Arici, Y. K. (2015) · Korean Journal for Food Science of Animal Resources · doi:10.5851/kosfa.2015.35.3.370 · Cited by 31
Metadata
- Authors
- Fernández‐Ginés, J. M., Fernández‐López, J., Sayas‐Barberá, E., Sendra, E., & Pérez‐Alvarez, J. A.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2003-03
- Volume
- 68
- Issue
- 2
- Pages
- 710-714
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2018000660
- Cited by
- 273
- References
- 0
- FWCI
- 10.63
- Type
- journal article
- Language
- en
- Open access
- closed
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- The paper
- Fernández‐Ginés, J. M., Fernández‐López, J., Sayas‐Barberá, E., Sendra, E., & Pérez‐Alvarez, J. A. (2003). Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2003.tb05737.x
Data sources
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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