Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages
Aurora Cittadini, Rubén Domínguez, Paulo E. S. Munekata, Mirian Pateiro, M.V. Sarriés, José M. Lorenzo
Topics & Concepts
Food scienceChemistryPolyunsaturated fatty acidEmulsionFatty acidSaturated fatty acidAnimal fatLipid oxidationFermentationFat substituteBiochemistryAntioxidantMeat and Animal Product QualityBee Products Chemical AnalysisFermentation and Sensory Analysis