Some quality parameters and nutritional value of functional fermented sausages

• Published in: Tehnologija mesa Vol. 50; no. 1-2
• Main Authors: Vukovic, I., Fakultet veterinarske medicine, Beograd (Serbia), Saicic, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia), Vasilev, D., Fakultet veterinarske medicine, Beograd (Serbia), Tubic, M., Kompanija Big-Bull, Bacinci (Serbia). Klanica i prerada mesa, Vasiljevic, N., Medicinski fakultet, Beograd (Serbia), Milanovic-Stevanovic, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
• Format: Journal Article
• Language: Serbian
• Published: 2009
• Subjects: ALIMENT SANTE POUR HOMME; ALIMENTOS SANOS; CALIDAD; HEALTH FOODS; http://www.fao.org/aos/agrovoc#c_25396; http://www.fao.org/aos/agrovoc#c_5278; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_6824; NUTRITIVE VALUE; QUALITE; QUALITY; SALCHICHA; SAUCISSE; SAUSAGES; VALEUR NUTRITIVE; VALOR NUTRITIVO

In this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of the first class pork and beef meat (75-80%), lard and vegetable fats, with the addition of inulin, fibers, omega - 3 fatty acids and pr...