Evaluation of Sensory and Physical-Chemical Properties of Smoked Sausage Based On Food Waste Sources

Melinda Fogarasi, Sonia Ancuța Socaci, Maria Tofană, Cristina Semeniuc, Dan Sălăgean, Dorin Țibulcă, Crina Muresan

Volume 24, Issue 3;
Pages: 219-223; 2018
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Brewer s spent grain (BSG) is a beer industry residue that represents more than 85% of the total produced by-products but at the same time it is a valuable source of of dietary fibre, protein and essential amino acids, minerals, polyphenols, vitamins and lipids. The main objective of the study is the obtaining of a traditional smoked sausage incorporating brewer’s spent grain powder, establishing some correlations between storage conditions and sensory and physico-chemical characterization of the product. The substitution of meat pork with 5%, 10%, 15% brewer’s spent grain powder resulted in smoked sausages formulations with enhance nutritional value. The overall acceptability scores for the control and the smoked sausages with BSG were 7.48 and 7.63–6.10 on a nine-point scale, respectively.
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