Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive subs...

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Detalles Bibliográficos
Autores principales: Uzlaşır, Türkan, Aktaş, Nesimi, Gerçekaslan, Kamil Emre
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372982/
https://www.ncbi.nlm.nih.gov/pubmed/32734263
http://dx.doi.org/10.5851/kosfa.2020.e32

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372982/
https://www.ncbi.nlm.nih.gov/pubmed/32734263
http://dx.doi.org/10.5851/kosfa.2020.e32

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