Prebiotic fiber supplementation in pressed ham production

The goal of this study is to assess pressed ham supplemented with prebiotic fiber at various levels: 0.5, 1.0, and 1.5 % (weight). For this, samples of supplemented ham and a non-supplemented control were analyzed. The following indicators were assessed: moisture, fat, protein, pH, ash, non-nitrogen...

• Hoofdauteur: Vallejo Torres, Christian (author)
• Andere auteurs: Morales Rodriguez, Wiston (author), Soria Velazco, Román (author), Espinoza Guerra, Ítalo (author), Vera Chang, Jaime (author), Díaz Ocampo, Raúl Gilberto (author)
• Formaat: article
• Taal: spa
• Gepubliceerd in: 2015
• Onderwerpen: Fibra prebiótica; jamón prensado; composición físico-química; sensorial; Prebiotic fiber; pressed ham; physico-chemical composition; sensory
• Online toegang: https://revistas.uea.edu.ec/index.php/racyt/article/view/47