CL2017002054A1 - A meat sausage cured with the addition of vegetable fiber apple pomase with improved nutritional and sensory characteristics and process to prepare it. - Google Patents

A meat sausage cured with the addition of vegetable fiber apple pomase with improved nutritional and sensory characteristics and process to prepare it.

Info

Publication number
CL2017002054A1
CL2017002054A1 CL2017002054A CL2017002054A CL2017002054A1 CL 2017002054 A1 CL2017002054 A1 CL 2017002054A1 CL 2017002054 A CL2017002054 A CL 2017002054A CL 2017002054 A CL2017002054 A CL 2017002054A CL 2017002054 A1 CL2017002054 A1 CL 2017002054A1
Authority
CL
Chile
Prior art keywords
pomase
cured
prepare
addition
improved nutritional
Prior art date
Application number
CL2017002054A
Other languages
Spanish (es)
Inventor
Loyola Nelson
Acuña Carlos
Original Assignee
Univ Catolica Del Maule
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Univ Catolica Del Maule filed Critical Univ Catolica Del Maule
Publication of CL2017002054A1 publication Critical patent/CL2017002054A1/en

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

La presente invención se enmarca en el área de la elaboración de productos alimenticios cárnicos con propiedades nutricionales y organolépticas mejoradas. En particular, se proveen alimentos cárnicos saludables con contenido reducido de grasas de origen animal y adición de fibra donde el producto obtenido además tiene atributos sensoriales mejorados en cuanto a color, textura y aroma. Se provee además el proceso para elaborar dicho producto cárnico.The present invention is framed in the area of the elaboration of meat food products with improved nutritional and organoleptic properties. In particular, healthy meat foods with reduced fat content of animal origin and fiber addition are provided where the product obtained also has improved sensory attributes in terms of color, texture and aroma. The process for preparing said meat product is also provided.

CL2017002054A 2016-08-10 2017-08-10 A meat sausage cured with the addition of vegetable fiber apple pomase with improved nutritional and sensory characteristics and process to prepare it. CL2017002054A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201662373031P 2016-08-10 2016-08-10

Publications (1)

Publication Number Publication Date
CL2017002054A1 true CL2017002054A1 (en) 2019-05-10

Family

ID=66682725

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2017002054A CL2017002054A1 (en) 2016-08-10 2017-08-10 A meat sausage cured with the addition of vegetable fiber apple pomase with improved nutritional and sensory characteristics and process to prepare it.

Country Status (1)

Country Link
CL (1) CL2017002054A1 (en)

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