Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3,...

Descripción completa

Detalles Bibliográficos
Autores principales: Botella-Martínez, Carmen, Viuda-Martos, Manuel, Pérez-Álvarez, José Angel, Fernández-López, Juana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392028/
https://www.ncbi.nlm.nih.gov/pubmed/34441461
http://dx.doi.org/10.3390/foods10081681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392028/
https://www.ncbi.nlm.nih.gov/pubmed/34441461
http://dx.doi.org/10.3390/foods10081681

Ejemplares similares