The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
Rye bran, oat bran and barley fibre have been compared as additives in low-fat sausages and meatballs. The water/protein ratio and starch content were constant to allow direct comparisons. Oat bran was the best alternative in low-fat sausages due to its gelling ability upon heating. These sausages exhibited low process (0.9%) and frying losses (10.9%), and high values of firmness (11.0N) and senso
