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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769622/
https://www.ncbi.nlm.nih.gov/pubmed/31455030
http://dx.doi.org/10.3390/foods8090366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6769622/
https://www.ncbi.nlm.nih.gov/pubmed/31455030
http://dx.doi.org/10.3390/foods8090366

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