Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages
Konstantina Zampouni, Androulla Filippou, Konstantinos Papadimitriou, Eugenios Katsanidis
Topics & Concepts
Food scienceWater activityChemistryFat substituteWater contentGelatinMoistureSensory analysisCarrageenanEngineeringOrganic chemistryGeotechnical engineeringBiochemistryMeat and Animal Product QualityFood Chemistry and Fat AnalysisCollagen: Extraction and Characterization