DATA OF MANUSCRIPT “Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages"
Excel file including: 1st excel sheet: weight losses (%) during the processing of dry-fermented sausages. 2nd excel sheet: physico-chemical data (pH, aw, moisture (%), protein (%), colour parameters (L*, a*, B*), TBARS (mg/kg dry matter) and microbial data (Mesophilic bacteria (log cfu/g), LAB(log c...
| Autores: | , , , |
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/383551 |
| Acceso en línea: | http://hdl.handle.net/10261/383551 https://doi.org/10.20350/digitalCSIC/17170 |
| Access Level: | acceso abierto |
| Palabra clave: | Flavor Hybrid analogues Dry-sausages Plant-based Pea flavour sausages ingredients pea protein |
| Sumario: | Excel file including: 1st excel sheet: weight losses (%) during the processing of dry-fermented sausages. 2nd excel sheet: physico-chemical data (pH, aw, moisture (%), protein (%), colour parameters (L*, a*, B*), TBARS (mg/kg dry matter) and microbial data (Mesophilic bacteria (log cfu/g), LAB(log cfu/g), Gram + cocci (log cfu/g), Yeast & Mold (log cfu/g), volatile compounds data in abundance units (10-6/g dm) and texture parameters (Hardness (N), Springiness, Cohesiveness, Chewiness) of analyzed samples. 3rd excel sheet: Sensory analysis by free choice profile (FCP). |
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