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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Detalles Bibliográficos
Autores principales: Cîrstea (Lazăr), Nicoleta, Nour, Violeta, Corbu, Alexandru Radu, Muntean, Camelia, Codină, Georgiana Gabriela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529321/
https://www.ncbi.nlm.nih.gov/pubmed/37761164
http://dx.doi.org/10.3390/foods12183455

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529321/
https://www.ncbi.nlm.nih.gov/pubmed/37761164
http://dx.doi.org/10.3390/foods12183455

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