Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat wi...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Franco, Daniel, Martins, Artur J., López-Pedrouso, María, Purriños, Laura, Cerqueira, Miguel A., Vicente, António A., Pastrana, Lorenzo M., Zapata, Carlos, Lorenzo, José M.
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6769622/
https://ncbi.nlm.nih.gov/pubmed/31455030
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8090366
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