Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was...

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Detalles Bibliográficos
Autores principales: Alao, Babatunde O., Falowo, Andrew B., Aladejana, Elizabeth Bosede
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8413077/
https://www.ncbi.nlm.nih.gov/pubmed/34485506
http://dx.doi.org/10.1155/2021/5592554

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8413077/
https://www.ncbi.nlm.nih.gov/pubmed/34485506
http://dx.doi.org/10.1155/2021/5592554

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