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Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation

This study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin). Proximate composition, water holding capacity, emulsion stability and colour wer...

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Huvudupphov: Tamara Stamenić, Sladjana Šobajić, Maja Petričević, Nikola Delić, Slobodan Dolašević, Slaviša Stajić, Nikola Stanišić
Materialtyp: Artigo
Språk:Inglês
Utgiven: MDPI AG 2025-10-01
Serie:Gels
Ämnen:
frankfurters
fat replacement
inulin-based emulsion gels
texture profile analysis (TPA)
storage stability
Länkar:https://www.mdpi.com/2310-2861/11/11/863
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