Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella<br>Efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela

Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella<br>Efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela

This study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate com...

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Bibliographic Details
Main Authors: João Felipe Ferraz Yunes, Carlos Pasqualin Cavalheiro, Liana Inês Guidolin Milani, Marina Bergoli Scheeren, Francisco Javier Hernandez Blazquez, Cristiano Augusto Ballus, Leadir Lucy Martins Fries, Nelcindo Nascimento Terra
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2013-06-01
Series:Semina: Ciências Agrárias
Subjects:
Gordura suína
Óleos vegetais
Oxidação lipídica
Microestrutura
Mortadela.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13433

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13433

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