Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Meat Science

Volumn 121, Issue , 2016, Pages 107-113

  Alejandre, Marta ^a   Poyato, Candelaria ^a   Ansorena, Diana ^a   Astiasarán, Iciar ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Carrageenan; Dry fermented sausage; Fat replacer; Gelled emulsion; Omega 3 content

Indexed keywords

EMULSIFICATION; GELATION; MEATS; POLYUNSATURATED FATTY ACIDS;

ALPHA LINOLENIC ACIDS; CARRAGEENANS; COLOR PROPERTIES; DRY FERMENTED SAUSAGE; FATTY ACID COMPOSITION; HUMAN CONSUMPTION; OMEGA-3; VOLATILE ALDEHYDES;

FATTY ACIDS;

CARBOHYDRATE DIET; CARRAGEENAN; EMULSION; FAT INTAKE; FOOD ADDITIVE; GEL; LINOLENIC ACID; LINSEED OIL; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PROTEIN INTAKE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; CARBOHYDRATE DIET; CHEMISTRY; COLOR; EMULSION; FAT INTAKE; FERMENTATION; FOOD HANDLING; GEL; HUMAN; MEAT; PIG; PROTEIN INTAKE; TASTE;

ALPHA-LINOLENIC ACID; ANIMALS; CARRAGEENAN; COLOR; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; EMULSIONS; FATTY ACIDS, OMEGA-3; FATTY ACIDS, OMEGA-6; FERMENTATION; FOOD ADDITIVES; FOOD HANDLING; GELS; HUMANS; LINSEED OIL; MEAT PRODUCTS; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84973454910     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.05.010     Document Type: Article

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