Preparation and physical property measurement to sausage of apple fi ber
The sausage be made which added the apple fi ber(SDF and IDF) from apple pomace. Study on the best additive quality of SDF and IDF in different proportion by sensory evaluation and texture determination. The results showed that the addition of SDF was 1% or apple fi ber(SDF:IDF=1:1) was 1%, the tenderness, chewiness and adhesiveness of sausage were the best.