Thermal Analysis of Fats from Reformulated Emulsified Meat Sausages by Differential Scanning Calorimetry
This paper investigates the possibilities of using two types of vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution of pork back fat with vegetable oil emulsions. The use of vegetable oils in meat sausage fo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2022-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/14413 |