Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared the...

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Detalles Bibliográficos
Autores principales: Pintado, Tatiana, Cofrades, Susana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353661/
https://www.ncbi.nlm.nih.gov/pubmed/32599965
http://dx.doi.org/10.3390/foods9060830

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353661/
https://www.ncbi.nlm.nih.gov/pubmed/32599965
http://dx.doi.org/10.3390/foods9060830

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