Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

OBJECTIVE: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (...

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Detalles Bibliográficos
Autores principales: Orozco, Daniela, Alarcon–Rojo, Alma Delia, Chavez-Mendoza, Celia, Luna, Lorena, Carrillo-Lopez, Luis Manuel, Ronquillo, Oswaldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495357/
https://www.ncbi.nlm.nih.gov/pubmed/33332948
http://dx.doi.org/10.5713/ab.20.0622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8495357/
https://www.ncbi.nlm.nih.gov/pubmed/33332948
http://dx.doi.org/10.5713/ab.20.0622

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