Análisis Del Efecto De La Adición De Fibra Cítrica Del Bagazo De La Naranja En Las Propiedades Nutrimentales Y Sensoriales De Un Embutido Y Determinación De La Calidad Microbiológica
Abstract:The orange bagasse (Citrus sinensis) is a residue with a significant content of citrus fiber (FC); it is used as a functional ingredient in the development of new products. We consider it essential to know the effect of the nutritional and sensorial properties of FC. The objective of this research was to evaluate the effect of powdered the orange bagasse on the nutritional and sensorial properties of pork and beef sausage. The sausage was prepared by mixing the proportions of minced pork and beef with the corr… Show more
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