The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

The effect of partial substitution of pork back fat with vegetable oils and walnuts on chemical composition, texture profile and sensorial properties of meatloaf

The present study investigates the effects of the partial substitution of the pork back fat with different vegetable oils (sea buckthorn, walnut and sunflower) and walnuts on the chemical composition, texture profile and sensory characteristics of meatloaves. The dry matter and ash content of meatlo...

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Bibliographic Details
Main Authors: Gabriel Dănuţ MOCANU, Mădălina BARBU, Oana Viorela NISTOR, Doina Georgeta ANDRONOIU, Elisabeta BOTEZ
Format: Article
Language:English
Published: Galati University Press 2015-08-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
meatloaf
vegetable oils
walnuts
chemical composition
texture
sensory analysis
Online Access:http://www.ann.ugal.ro/tpa/Anale%202015/5%20Mocanu%20et%20al.pdf

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