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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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
China Food Publishing Company
2023-05-01
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| Serier: | Shipin Kexue |
| Fag: | |
| Online adgang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-009.pdf |
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