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Effect of Eggplant Powder on the Physicochemical and Sensory Characteristics of Reduced-Fat Pork Sausages

In this study, we investigated the effects of soybean oil, water, and 1, 2, and 3% eggplant powder (EP) as substitutes for pork back fat (a decrease from 30% to 15%) on the proximate composition, water- and fat-binding properties, colour, water distribution, texture, and sensory properties of pork s...

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Detalles Bibliográficos
Autores principales:	Zhu, Yuxia, Zhang, Yawei, Peng, Zengqi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067279/ https://www.ncbi.nlm.nih.gov/pubmed/33915964 http://dx.doi.org/10.3390/foods10040743

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