Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages
In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork s...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2021-04-01
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| Colección: | Foods |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2304-8158/10/4/743 |
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