Utilization of Lemon Albedo in Dry-cured Sausages |
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Authors: | L. Aleson-Carbonell,J. Ferná ndez-Ló pez,E. Sayas-Barberá ,E. Sendra,,J.A. Pé rez-Alvarez |
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Affiliation: | Authors are with the Dept. de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Univ. Miguel Hernández, Ctra. a Beniel Km 3,2 (03312), Orihuela, Alicante, Spain. Direct inquiries to author Fernández-López (E-mail: ). |
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Abstract: | Two types of lemon albedo (raw and cooked) at 5 concentrations (0% to 10% in 2.5% increments) were added to dry‐cured sausages, and compositional, textural, and sensory analyses were conducted on finished products. The addition of albedo provided an improvement in nutritional properties from fiber addition and may have beneficial effects due to the presence of active biocompounds as evidenced by a decrease in residual nitrite levels and delayed oxidation (based on CIE redness values). Products with sensory properties similar to control sausages were those that contained 2.5% raw albedo and 2.5%, 5%, and 7.5% cooked albedo. |
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Keywords: | dry-cured sausage dietary fiber lemon albedo |
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