SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS

SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS

This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (thre...

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Bibliographic Details
Main Authors: Paul Corneliu BOIȘTEANU, Diana Remina MANOLIU, Florin Daniel LIPŞA, Mihai Cătălin CIOBOTARU, Gabriela FRUNZĂ, Marius Mihai CIOBANU
Format: Article
Language:English
Published: "Ion Ionescu de la Brad" Iasi University of Life Sciences 2023-01-01
Series:Journal of Applied Life Sciences and Environment
Subjects:
sensory evaluation
frankfurter sausages
colour
celery powder
Online Access:https://jurnalalse.com/wp-content/uploads/ALSE1-22-10.pdf
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