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

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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Bibliographic Details
Main Authors: Leidy Montoya, Natalia Quintero, Stevens Ortiz, Juan Lopera, Patricia Millán, Aída Rodríguez-Stouvenel
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
chicken
consumer test
FOS
inulin
meatball
penalty analysis
Online Access:https://www.mdpi.com/2304-8158/11/8/1066

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