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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Detalhes bibliográficos

Principais autores:	Nicoleta Cîrstea (Lazăr), Violeta Nour, Alexandru Radu Corbu, Camelia Muntean, Georgiana Gabriela Codină
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-09-01
coleção:	Foods
Assuntos:	Bologna sausage emulsion gels chitosan reformulation fatty acid composition texture
Acesso em linha:	https://www.mdpi.com/2304-8158/12/18/3455
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