Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3455 |