Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan

Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used a...

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Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Nicoleta Cîrstea (Lazăr), Violeta Nour, Alexandru Radu Corbu, Camelia Muntean, Georgiana Gabriela Codină
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2023-09-01
Σειρά:	Foods
Θέματα:	Bologna sausage emulsion gels chitosan reformulation fatty acid composition texture
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/12/18/3455
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