Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

Meat Science

Volumn 98, Issue 4, 2014, Pages 795-803

  Salcedo Sandoval, Lorena ^a   Cofrades, Susana ^a   Ruiz Capillas, Claudia ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Chemical composition; Cooking methods; Fat replacers; Improved fat content; Pork patties

Indexed keywords

FATTY ACIDS; MEATS; OLIVE OIL;

CHEMICAL COMPOSITIONS; COOKING METHODS; FAT CONTENTS; FAT REDUCTION; FATTY ACID CONTENTS; HEALTHIER OIL COMBINATIONS; LIPID COMPOSITION; PORK PATTIES; FAT REPLACERS;

COOKING;

FAT INTAKE; FATTY ACID; FISH OIL; LINSEED OIL; OIL; OLIVE OIL; UNSATURATED FATTY ACID; VEGETABLE OIL;

AMORPHOPHALLUS; ANALYSIS; ANIMAL; COOKING; FAT INTAKE; MEAT; PIG; PROCEDURES;

AMORPHOPHALLUS; ANIMALS; COOKING; DIETARY FATS; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FISH OILS; LINSEED OIL; MEAT; OILS; PLANT OILS; SWINE;

EID: 84907102284     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.07.034     Document Type: Article

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