Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%)...

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Detalles Bibliográficos
Autores principales: Cerón-Guevara, Magdalena I., Rangel-Vargas, Esmeralda, Lorenzo, José M., Bermúdez, Roberto, Pateiro, Mirian, Rodríguez, Jose A., Sánchez-Ortega, Irais, Santos, Eva M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353507/
https://www.ncbi.nlm.nih.gov/pubmed/32526952
http://dx.doi.org/10.3390/foods9060760

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353507/
https://www.ncbi.nlm.nih.gov/pubmed/32526952
http://dx.doi.org/10.3390/foods9060760

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