Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties

Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercia...

Full description

Bibliographic Details
Main Authors: Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, Andrés Alvarruiz
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
processed meat products
seed oils
functional food
pork fat replacement
consumer preference
sausage formulation
Online Access:https://www.mdpi.com/2304-8158/12/4/828

Internet

https://www.mdpi.com/2304-8158/12/4/828

Similar Items