QUALITY CHARACTERISTICS OF CHICKEN BURGERS ENRICHED WITH VEGETABLE OILS, INULIN AND WHEAT FIBER
The aim of the study was to modify the composition of chicken burgers in terms of nutritional value by substitution of 20% of pork jowl with a mixture of rapeseed oil and linseed oil, and addition of inulin (1%) or wheat fiber (3%). Substitution of pork jowl with vegetable oils resulted in significa...
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| Main Authors: | , , , |
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| Format: | Book |
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Chiriotti Editori,
2015-09-01T00:00:00Z.
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| Summary: | The aim of the study was to modify the composition of chicken burgers in terms of nutritional value by substitution of 20% of pork jowl with a mixture of rapeseed oil and linseed oil, and addition of inulin (1%) or wheat fiber (3%). Substitution of pork jowl with vegetable oils resulted in significant increase in polyunsaturated fatty acids, and rosemary extract retarded the oxidation process of lipids. Addition of wheat fiber was helpful in maintaining the thermal processing yield and texture of burgers. Microbiological quality of vacuum packed burgers subjected to 21-day storage at +4°C±1 and -20°C±1 was satisfactory. |
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| Item Description: | 1120-1770 1120-1770 10.14674/1120-1770/ijfs.v272 |