Authors:
Ileana Cocan, Ariana Velciov, Monica Negrea, Daniela Stoin, Diana Dogaru
Volume 21, Issue 3;
Pages: 290-292; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The paper aims as main objective the study of sensory characteristics and the main physical - chemical properties of the Polish chicken sausages produced in the West part of Romania.
Sensory examination was performed by analyzing the appearance, texture and taste.
The studied processed samples were analysed in terms of physical-chemical parameters: water content, dry matter content, fat, NaCl and determination of animal fat oxidation.
Keywords:
Polish chicken sausages, physical-chemical characteristics, sensory characteristics
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Faculty of Food Processing Technology
Royalty