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- W2359004164 abstract "This study examined the effect of different amounts of added carrot juice(0%,5%,10% and 15%) on the color,texture properties,water-holding capacity and sensory evaluation of emulsion-type sausage made with the optimal formulation.The results indicated that significant differences(P 0.05) existed in color parameters,texture and sensory evaluation between the presence and absence of carrot juice.The red value(a*) and hardness were both decreased significantly with increasing addition of carrot juice,while the cooking loss,cohesiveness and resilience showed no significant differences comparing with the control group.Besides,the best hardness,chewiness,adhesiveness and the highest overall sensory score were found upon addition of 10% carrot juice.Therefore,we concluded that the optimal amount of carrot juice added in emulsion-type sausage was 10% under the experimental conditions in this study." @default.
- W2359004164 created "2016-06-24" @default.
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- W2359004164 date "2014-01-01" @default.
- W2359004164 modified "2023-09-26" @default.
- W2359004164 title "Effect of Added Carrot Juice on the Eating Quality of Emulsion-Type Sausage" @default.
- W2359004164 hasPublicationYear "2014" @default.
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