Poultry sausage is a low-fat, protein-friendly product, and the research on poultry has gradually become hot field of meat product research. The baking process can promote decomposition protein fat, Maillard reaction occurs, thereby increasing color improving flavor sausage. Baking time affects cooking loss, color, pH, TPA, moisture distribution sensory evaluation results cooked products, there...

OBJECTIVE To explore the food intake of young migrants living in Germany. DESIGN Children and adolescents aged 0 to 17 years living in Germany, including 17.1 % with a migration background, were examined in a representative health survey. Food frequency data of 7186 boys and 6919 girls, aged 3 to 17 years, were analysed separately for Turkish, Russian Germans, other migrants and non-migrants....

Keropok lekor (KL) (Malaysian fish sausage) is usually boiled and then deep-fried for consumption. The combination of these cooking methods could produce greasy fatty products thus negatively affect health in a long term. Other be better alternatives to the common methods. Therefore, this study aimed investigate effect six namely boiling, steaming, air frying, deep-frying, microwaving oven-cook...

This paper investigates the possibilities of using two types vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution pork back emulsions. use oils meat formulations led to a reduction SFA/UFA ratio. PUFA/SFA ratio was improved where substituted chia (samples 2, 4 and 6), this most probably resulted from emu...