The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil
Yinyin Lu, Jinxuan Cao, Changyu Zhou, Jun He, Yangying Sun, Qiang Xia, Daodong Pan
Topics & Concepts
Food scienceSunflower oilChemistryEmulsionFat substitutePolyunsaturated fatty acidFish oilFatty acidVegetable oilBiochemistryFish <Actinopterygii>BiologyFisheryMeat and Animal Product QualityProteins in Food SystemsFood Chemistry and Fat Analysis