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  • Title: Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
    Author: Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D.
    Journal: Poult Sci; 2011 Jun; 90(6):1334-9. PubMed ID: 21597076.
    Abstract:
    The effect of fat content (20, 30, and 40%) on chemical composition, color, texture parameters, and sensory properties of dry-cured duck sausages was studied. Protein content showed significant differences (P < 0.001) among batches (19.3, 22.1, and 27.5% for high, medium, and low fat, respectively). Fat level affected the lightness (P < 0.05), redness, and yellowness (P < 0.001) of dry-cured duck sausages. Shear force increased with decreased fat content (1.45, 2.37, and 3.81 kg/cm(2) for high, medium, and low fat, respectively). The sensory properties of fat level, cohesiveness, fat odor, hardness, and juiciness were significantly different with respect to fat level. Duck sausages with 20% fat content obtained higher scores for sensory traits compared with sausages of 30 and 40% fat content.
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