Healthy reduced-fat Bologna sausages enriched in ALA and DHA and stabilized with Melissa officinalis extract

Meat Science

Volumn 96, Issue 3, 2014, Pages 1185-1190

  Berasategi, Izaskun ^a   Navarro Blasco, Íñigo ^a   Calvo, Maria Isabel ^a   Cavero, Rita Yolanda ^a   Astiasarán, Iciar ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Algae oil; Cooked sausages; DHA; Functional foods; Melissa officinalis; Reduced fat

Indexed keywords

ALGAE OIL; COOKED SAUSAGE; DHA; FUNCTIONAL FOODS; MELISSA OFFICINALIS; REDUCED-FAT;

ALGAE; EMULSIONS; MEATS; OILS AND FATS; POLYUNSATURATED FATTY ACIDS;

PLANT EXTRACTS;

ALGAE OIL; ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; DOCOSAHEXAENOIC ACID; LINOLENIC ACID; LINSEED OIL; OMEGA 6 FATTY ACID; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKED SAUSAGES; DHA; FUNCTIONAL FOODS; HUMAN; MEAT; MELISSA OFFICINALIS; NUTRITIONAL VALUE; REDUCED-FAT; SWINE; TASTE;

ALGAE OIL; COOKED SAUSAGES; DHA; FUNCTIONAL FOODS; MELISSA OFFICINALIS; REDUCED-FAT;

ALPHA-LINOLENIC ACID; ANIMALS; ANTIOXIDANTS; BUTYLATED HYDROXYANISOLE; COLOR; DOCOSAHEXAENOIC ACIDS; FATTY ACIDS, OMEGA-6; HUMANS; LINSEED OIL; MEAT PRODUCTS; MELISSA; NUTRITIVE VALUE; PLANT EXTRACTS; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84890286089     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.10.023     Document Type: Article

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