background and objectives: sodium nitrite and potassium nitrite have been traditionally used for inhibition of clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. nowadays, application of natural preservatives in order to reduce the n...

the effect of cinnamomum zeylanicum essential oil (czeo) at two concentrations (0.02% and 0.04% v/w) on chemical composition, ph, water activity (aw), lipid oxidation, color stability and sensory characteristics of lyoner-type sausage stored at 4 ˚c for 40 days was investigated. the moisture content of the control sample was higher (p < 0.05) than czeo incorporated samples, while fat, ash and p...

The paper introduces a new approximation scheme for planar digital curves. This scheme defines an approximating sausage ‘around’ the given digital curve, and calculates a minimum-length polygon in this approximating sausage. The length of the polygon is taken as an estimator for the length of the curve being the (unknown) preimage of the given digital curve. Assuming finer and finer grid resolu...

This article deals with the possibility of improving functional and technological properties cooked sausage made camel meat addition humpback fat chicken fillet. The aim research was to study effect selected vegetable additives on sausage. red currant powder lipid oxidation, linseed flour sausages from combined (camel meat, fillet hump fat) has been studied. Camel as a raw material many advanta...

Inulin is a dietary fiber that can improve the quality of food products, such as texture, product nutrition, or disease-preventing functional food. has begun to be studied in various studies and applied meat poultry, but there have not been many assessing whether research on application inulin sausage products still relevant carried out good novelist research, one way assess novelty theme. Is u...