Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
Volume: 109, Pages: 47 - 54
Published: Jul 1, 2019
Abstract
This research evaluated the effect of animal fat replacement by Echium oil in bologna sausages with low sodium content. Three formulations were prepared: Control (100% pork fat), T50 and T100 (50 and 100% pork fat replacement with Echium oil, respectively). The samples were evaluated through physicochemical (sodium content, emulsion stability, proximate composition, water activity, lipid profile, pH, instrumental colour, and instrumental...
Paper Details
Title
Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content
Published Date
Jul 1, 2019
Volume
109
Pages
47 - 54
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