Pea Protein Isolate as a Meat Substitute in Canned Pork Pâté: Nutritional, Technological, Oxidative, and Sensory Properties

This study investigated the feasibility of replacing pork meat with pea protein isolate in canned pâtés at proportions ranging from 12.5% to 50%. The results indicated that protein reformulation did not significantly impact the protein content and lipid oxidation of the pâtés. Reformulated products...

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Detalles Bibliográficos
Autores principales: Trindade, Pamela Cristiele Oliveira, dos Santos, Bibiana Alves, Hollweg, Géssica, Correa, Leticia Pereira, Pinton, Mariana Basso, Padilha, Milena, Payeras, Rafael Henrique Zanini, Rosa, Sarita Correa, Cichoski, Alexandre José, Campagnol, Paulo Cezar Bastianello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529240/
https://www.ncbi.nlm.nih.gov/pubmed/37761195
http://dx.doi.org/10.3390/foods12183486

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529240/
https://www.ncbi.nlm.nih.gov/pubmed/37761195
http://dx.doi.org/10.3390/foods12183486

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