Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions

Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, i...

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Detalles Bibliográficos
Autores principales: Montoya, Leidy, Quintero, Natalia, Ortiz, Stevens, Lopera, Juan, Millán, Patricia, Rodríguez-Stouvenel, Aída
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032291/
https://www.ncbi.nlm.nih.gov/pubmed/35454653
http://dx.doi.org/10.3390/foods11081066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032291/
https://www.ncbi.nlm.nih.gov/pubmed/35454653
http://dx.doi.org/10.3390/foods11081066

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