Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

The “Chorizo Zamorano” dry fermented sausage is a traditional Spanish product which is highly appreciated by consumers. This paper studies the reformulation of this product in order to improve its lipid composition and its fatty acid profile and to reduce its fat content. To achieve this, the fat us...

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Detalles Bibliográficos
Autores principales: Hernández-Jiménez, Miriam, Martínez-Martín, Iván, Vivar-Quintana, Ana M., Revilla, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368260/
https://www.ncbi.nlm.nih.gov/pubmed/35954079
http://dx.doi.org/10.3390/foods11152313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368260/
https://www.ncbi.nlm.nih.gov/pubmed/35954079
http://dx.doi.org/10.3390/foods11152313

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