Quality Assessment of Minced Poultry Products Including Black Fermented Garlic
Anna Augustyńska-Prejsnar,
Miroslava Kačániová,
Małgorzata Ormian
et al.
Abstract:The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh garlic (fg), and a control (produced without garlic). The quality assessment of minced poultry products included physicochemical properties (weight losses, pH, colour and shear force), microbiological quality (Enterobacteriaceae, total count of bacteria, lactic ac… Show more
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