Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercia...

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Detalles Bibliográficos
Autores principales: Martínez, Elena, Pardo, José Emilio, Álvarez-Ortí, Manuel, Rabadán, Adrián, Pardo-Giménez, Arturo, Alvarruiz, Andrés
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956160/
https://www.ncbi.nlm.nih.gov/pubmed/36832903
http://dx.doi.org/10.3390/foods12040828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956160/
https://www.ncbi.nlm.nih.gov/pubmed/36832903
http://dx.doi.org/10.3390/foods12040828

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