Reduced-fat bologna sausages with improved lipid fraction

Journal of the Science of Food and Agriculture

Volumn 94, Issue 4, 2014, Pages 744-751

  Berasategi, Izaskun ^a   García Íñiguez de Ciriano, Mikel ^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

3 PUFA; Cooked sausages; Emulsion; Linseed oil; Meat based functional foods; Reduced fat meat products

Indexed keywords

CARRAGEENAN; LINOLENIC ACID; LINSEED OIL;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKED SAUSAGES; COOKING; DIET SUPPLEMENTATION; EMULSION; FAT INTAKE; FOOD PREFERENCE; FOOD QUALITY; HUMAN; LOW CALORY DIET; LOW FAT DIET; MEAT; MEAT-BASED FUNCTIONAL FOODS; MECHANICS; ODOR; PHYSICAL CHEMISTRY; PILOT STUDY; REDUCED-FAT MEAT PRODUCTS; SENSATION; SPAIN; SWINE; TASTE; Ω-3 PUFA;

COOKED SAUSAGES; EMULSION; LINSEED OIL; MEAT-BASED FUNCTIONAL FOODS; REDUCED-FAT MEAT PRODUCTS; Ω-3 PUFA;

ALPHA-LINOLENIC ACID; ANIMALS; CARRAGEENAN; COOKING; DIET, FAT-RESTRICTED; DIET, REDUCING; DIETARY FATS; EMULSIONS; FOOD PREFERENCES; FOOD QUALITY; FOOD, FORTIFIED; HUMANS; LINSEED OIL; MEAT PRODUCTS; MECHANICAL PHENOMENA; ODORS; PHYSICOCHEMICAL PHENOMENA; PILOT PROJECTS; SENSATION; SPAIN; SUS SCROFA; TASTE;

EID: 84893831394     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6409     Document Type: Article

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