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International Journal of Food Properties Volume 15, 2012 - Issue 5
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Original Articles

Effects of Corn Oil and Broccoli on Instrumental Texture and Color Properties of Bologna-Type Sausage

Seyma Sisik Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyCorrespondence[email protected]
,
Guzin Kaban Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
,
M. Murat Karaoglu Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
&
Mükerrem Kaya Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
Pages 1161-1169 | Received 22 Dec 2009, Accepted 10 Aug 2010, Published online: 17 Aug 2012

Citations (11)

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Alexandra Tauferova, Bohuslava Tremlova, Josef Bednar, Jozef Golian, Radoslav Zidek & Vladimir Vietoris. (2015) Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization. International Journal of Food Properties 18:3, pages 660-669.
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Articles from other publishers (10)

Krešimir Mastanjević, Irena Perković, Mario Škrivanko, Dragan Kovačević, Helena Biondić & Kristina Habschied. (2023) Effect of the Addition of Brewers’ Spent Grain (BSG) on the Physicochemical and Consumer Liking Attributes of Croatian Indigenous Cooked Sausage “Bijela Krvavica”. Applied Sciences 13:24, pages 13049.
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Cyril John A. Domingo, Kristel June Sartagoda, Novie Joy C. Catandijan & Noraisa K. Yasin. (2023) Impact of vegetable fat on the sensory and physicochemical quality characteristics of chevon sausage. Applied Food Research 3:1, pages 100265.
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Clara Talens, Raquel Llorente, Laura Simó-Boyle, Isabel Odriozola-Serrano, Itziar Tueros & Mónica Ibargüen. (2022) Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours. Foods 11:21, pages 3396.
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Da-Mi Choi, Sol-Hee Lee & Hack-Youn Kim. (2022) Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage. Journal of the Korean Society of Food Science and Nutrition 51:6, pages 580-587.
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Ebru ERDEMİR & Mehmet KARAOĞLU. (2021) Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derlemeA Review on Methods of Determining Textural Properties of Meat and Meat Products Instrumentally and Texture Profile Analysis. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 11:4, pages 2836-2848.
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Emel KAYNAKCI & Birol KILIÇ. (2021) Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners. Food Science and Technology 41:suppl 1, pages 52-59.
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Gerson Herrmann & Claucia Fernanda Volken de Souza. (2021) Use of barley malt pomace in the production of fresh sausage. Brazilian Journal of Food Technology 24.
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Türkan Uzlaşır, Nesimi Aktaş & Kamil Emre Gerçekaslan. (2020) Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages. Food Science of Animal Resources 40:4, pages 551-562.
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Abdullah Kurt & Hüseyin Gençcelep. (2018) Enrichment of meat emulsion with mushroom ( Agaricus bisporus ) powder: Impact on rheological and structural characteristics. Journal of Food Engineering 237, pages 128-136.
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Paramita Bhattacharjee & Rekha S. Singhal. 2018. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 535 558 .

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