Influence of stored buckwheat on colour parameters of emulsion-type chicken sausages

Influence of stored buckwheat on colour parameters of emulsion-type chicken sausages

The standard emulsion-type chicken sausage formulation was modified by incorporating buckwheat flour stored 0, 3, 6 and 9 months to obtain an enriched product and monitor the effect of instrumental colour change. The control (CON) and four combined frankfurter-buckwheat products with time-determined...

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Bibliographic Details
Main Authors: Pisinov Boris, Keškić Tanja, Petričević Maja, Đurović Sanja, Radović Milan, Stamenić Tamara, Janković Snežana
Format: Article
Language:English
Published: Institute for Animal Husbandry, Belgrade 2025-01-01
Series:Biotechnology in Animal Husbandry
Subjects:
instrumental colour
buckwheat
chicken sausage
enriched product
Online Access:https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2025/1450-91562501067P.pdf
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