The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design

The Physicochemical, Textural and Sensory Properties of Traditional Sausages Made with Greek Buffalo Meat and Fat Using a Particular Mixture Design

Applying a statistical mixture design, 10 different blending combinations of traditional Greek sausages were prepared based on different percentages of the three ingredients (buffalo meat: 40–70%; pork fat: 0–30%; buffalo fat: 0–30%). Samples were then analyzed for chemical composition, instrumental...

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Bibliographic Details
Main Authors: Theofilos Frangopoulos, Dimitrios Petridis, Eirini Didaskalou, Eleni Tzika
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Applied Sciences
Subjects:
mixture designs
traditional Greek sausages
buffalo meat and fat
Online Access:https://www.mdpi.com/2076-3417/15/11/5834
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