| Аннотацiя: |
Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat replacer and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying lactobacillus Rhamnosusand Plantarum, substituting part of its fat with inulin(2% of the total fat of the formulation)while examining the physicochemical, textural, dietary, and sensory properties and comparing with control sample, too. |
