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Dry Root Rot Disease Assays in Chickpea: a Detailed Methodology
Published on: January 17, 2021
Microbiological quality of sausages containing chickpea flour (Cicer arietinum)
M M Verma1, D A Ledward, R A Lawrie
1Department of Applied Biochemistry and Food Science, University of Nottingham, Sutton Bonington, Loughborough LE12 5RD, Great Britain.
Meat Science
|November 8, 2011
Abstract:
English-type fresh skinless pork sausages in which 30% of the protein was replaced by unheated chickpea flour or by chickpea flour heated at 80°C for 1 h were evaluated microbiologically. During storage at 0°C, but not 22°C, incorporation of unheated chickpea flour lowered the microbiological quality of the sausages, but incorporation of chickpea flour previously heated at 80°C for 1 h led to no less of microbiological quality.
