Effects of Pork Backfat Replacement with Emulsion Gels Formulated with a Mixture of Olive, Chia and Algae Oils on the Quality Attributes of Pork Patties

This paper reports on the development of new emulsion gels containing a mixture of olive, chia and algae oil emulsified with soy protein isolate and stabilized by two different cold gelling agents, gelatin (EGEL) and chitosan (ECHIT), and to evaluate their potential use as pork backfat replacers in...

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Detalles Bibliográficos
Autores principales: Cîrstea (Lazăr), Nicoleta, Nour, Violeta, Boruzi, Andrei Iulian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914842/
https://www.ncbi.nlm.nih.gov/pubmed/36766048
http://dx.doi.org/10.3390/foods12030519

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914842/
https://www.ncbi.nlm.nih.gov/pubmed/36766048
http://dx.doi.org/10.3390/foods12030519

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