Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages

Bologna-type sausages were made with 25, 50, 75 and 100% replacement of pork back fat by oleogel made with pork skin, water, and high oleic sunflower oil (HOSO) (1.5, 1.5: 1). The technological, nutritional, oxidative, and sensory properties were evaluated. Emulsion stability increased and cooking l...

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Veröffentlicht in:	Meat science 2019-03, Vol.149, p.141-148
Hauptverfasser:	da Silva, Suelem Lima, Amaral, Júlia Tomazzetti, Ribeiro, Marcely, Sebastião, Elen Endler, Vargas, Carlos, de Lima Franzen, Felipe, Schneider, Gabrielle, Lorenzo, José Manuel, Fries, Leadir Lucy Martins, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello
Format:	Artikel
Sprache:	eng
Schlagworte:	Fat replacer Fatty acid profile Healthier meat products High oleic sunflower oil Pork skin
Online-Zugang:	Volltext
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