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Utilization of Lemon Albedo in Dry‐cured Sausages
Author(s) -
AlesonCarbonell L.,
FernándezLópez J.,
SayasBarberá E.,
Sendra E.,
PérezAlvarez J.A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb12337.x
Subject(s) - chemistry , albedo (alchemy) , food science , dietary fiber , raw material , nitrite , lemon juice , art , sugar , organic chemistry , performance art , nitrate , art history
Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry‐cured sausages, and compositional, textural, and sensory analyses were conducted on finished products. The addition of albedo provided an improvement in nutritional properties from fiber addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on CIE redness values). Products with sensory properties similar to control sausages were those that contained 2.5% raw albedo and 2.5%, 5%, and 7.5% cooked albedo.