Languages

Project: nutriCARD - Competence Cluster for Nutrition and Cardiovascular Health

Module: Development of cardioprotective fat reduced sausages
Term: 01.05.2015 - 30.04.2018
Support: BMBF - 01EA1411B
Revicer:  Prof. Dr. Peggy G. Braun; Dr. rer. nat. Claudia Wiacek
Content:  

The aim of the project is the reduction of the fat content of popular sausages through the replacement of a portion of the fat by vegetable protein and fiber. The new products will therefore be characterized by a lower fat content (saturated fat in particular) and nutritional value as well as their positive effect on satiation and cardiovascular health.

An important aspect will be the preservation of sensory and techno-functional properties. The developed raw sausage, boiled sausage and cooked sausage varieties will be nutritionally and sensory at least meet the reference products.