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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

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