Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil

Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted (15% and 30%) by emu...

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Veröffentlicht in:	Ciência rural 2017, Vol.47 (8)
Hauptverfasser:	Backes, Angela Maria, Cavalheiro, Carlos Pasqualin, Stefanello, Flávia Santi, Lüdtke, Fernanda Luísa, Terra, Nelcindo Nascimento, Fries, Leadir Lucy Martins
Format:	Artikel
Sprache:	eng
Schlagworte:	AGRONOMY Bacteria Canola Canola oil Chemical composition Coagulase Coliforms conteúdo lipídico embutido curado fermentado Fatty acids Fecal coliforms Lactic acid Lactic acid bacteria Legislation Lipids Meat products Moisture content Oils & fats Polyunsaturated fatty acids Pork Proteins Salami Salmonella Sausages Substitutes valor nutricional Vegetable oils ácidos graxos polinsaturados óleo vegetal
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