2020
DOI: 10.12944/crnfsj.8.3.14 View full text |Buy / Rent full text
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Abstract: The chicken sausages were manufactured replacing part (8%) of chicken skin with powder (1%) and oil (7%) of pepper seed (Capsicum annuum L.). The replacement of chicken skin with pepper seed lowered the content of total fat, saturated fatty acids, cholesterol, and sodium in chicken sausages than that of the control by reducing 13.4%, 75.0%, 42.2%, 22.6%, respectively (p<0.05). In addition, the pepper seed retarded lipid oxidation in chicken sausages represented by lower TBARS value than that of the control … Show more

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“…Apple pulp (Verma et al, 2010), bambara groundnut flour (Alakali et al, 2010), tomato (Cava et al, 2012), carrot (Eim et al, 2008;Grossi et al, 2011), Cyperus rotundus L. rhizome powder (Eltilib et al, 2016), moringa seed flour (Al-Juhaimi et al, 2016), apricot pomace (Purma Adıbelli and , dried pumpkin pulp and seed (Serdaroğlu et al, 2018), pepper seed (Lee et al, 2019;Kim, 2020), cowpea seed powder (Ebrahiem et al, 2020) have been utilized as dietary fiber sources in the formulation of various meat products.…”
Section: Introductionmentioning
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“…Apple pulp (Verma et al, 2010), bambara groundnut flour (Alakali et al, 2010), tomato (Cava et al, 2012), carrot (Eim et al, 2008;Grossi et al, 2011), Cyperus rotundus L. rhizome powder (Eltilib et al, 2016), moringa seed flour (Al-Juhaimi et al, 2016), apricot pomace (Purma Adıbelli and , dried pumpkin pulp and seed (Serdaroğlu et al, 2018), pepper seed (Lee et al, 2019;Kim, 2020), cowpea seed powder (Ebrahiem et al, 2020) have been utilized as dietary fiber sources in the formulation of various meat products.…”
Section: Introductionmentioning