Effect of Flaxseed Gum-Linseed Oil Emulsion as a Fat Substitute on the Quality Characteristics of Emulsified Sausage

In order to reduce the content of saturated fat in emulsified sausage, the effects of using flaxseed gum-linseed oil (FG-LO) emulsion to replace pork backfat at different proportions (25%, 50%, 75% and 100%) on the color, cooking loss, emulsion stability, texture, moisture distribution, lipid oxidat...

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Bibliografski detalji

Glavni autor:	TANG Yueli, JIA Na, YANG Songtao, LIU Dengyong
Format:	Artigo
Jezik:	Inglês
Izdano:	China Food Publishing Company 2023-05-01
Serija:	Shipin Kexue
Teme:	flaxseed gum; linseed oil; pre-emulsion; fat replacer; sensory properties
Online pristup:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-009.pdf
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