The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages

The Effect of Adding Degreased Flaxseeds on the Quality of Pork Sausages

The aim of the study was to assess the effect of adding degreased flax seeds (DFS; 2%, 4%, 6%, and 8%) on the quality of homogenized pork sausages. It was found that the 2% DFS addition to the batter had no effect on most of the analyzed quality parameters of sausages (i.e., cooking and reheating lo...

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Bibliographic Details
Main Authors: Tomasz Florowski, Anna Florowska, Daria Wodzyńska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Biology and Life Sciences Forum
Subjects:
degreased flaxseeds
pork sausages
quality of product
Online Access:https://www.mdpi.com/2673-9976/40/1/8
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