Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pâté was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencaps...

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Veröffentlicht in:Food science & technology 2020-05, Vol.125, p.109223, Article 109223
Hauptverfasser: Vargas-Ramella, Marcio, Pateiro, Mirian, Barba, Francisco J., Franco, Daniel, Campagnol, Paulo C.B., Munekata, Paulo E.S., Tomasevic, Igor, Domínguez, Rubén, Lorenzo, José M.
Format: Artikel
Sprache:eng
Schlagworte:
Chia seed oil
Healthy pâté
Linseed oil
Technological properties
Tigernut oil
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Zusammenfassung:The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pâté was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109223