Cold-set or hot-set emulsion gels consisted of a healthy oil blend to replace beef fat in heat-treated fermented sausages

The current work aimed to investigate the utilization of gelled emulsion (GE) systems stabilized either with cold or hot gelation consisted of peanut and linseed oils as fat replacers in fermented beef sausages. The reformulation provided a healthier lipid profile, that led to decreasing total lipid...

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Veröffentlicht in:	Meat science 2021-06, Vol.176, p.108461-108461, Article 108461
Hauptverfasser:	Öztürk-Kerimoğlu, Burcu, Kavuşan, Hülya Serpil, Benzer Gürel, Duygu, Çağındı, Özlem, Serdaroğlu, Meltem
Format:	Artikel
Sprache:	eng
Schlagworte:	Gelled emulsion Healthier meat products Linseed oil Peanut oil Sucuk Turkish sausage
Online-Zugang:	Volltext
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