Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages

Meat Science

Volumn 130, Issue , 2017, Pages 38-46

  Kouzounis, Dimitrios ^a   Lazaridou, Athina ^a   Katsanidis, Eugenios ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Dynamic rheometry; Frankfurter sausages; Oleogel; Sensory evaluation; Sunflower oil; Texture profile analysis

Indexed keywords

ALCOHOLS; DIFFERENTIAL SCANNING CALORIMETRY; FRACTURE MECHANICS; HARDNESS; MEATS; RHEOMETERS; SUNFLOWER OIL;

COLOR MEASUREMENTS; CRYSTALLINE STRUCTURE; DYNAMIC RHEOMETRY; FRANKFURTER SAUSAGES; MECHANICAL MEASUREMENTS; OLEOGEL; PARTIAL REPLACEMENT; TEXTURE PROFILE ANALYSIS;

SENSORY ANALYSIS;

FAT; MONOACYLGLYCEROL; OLEOGELS; ORGANIC COMPOUND; PHYTOSTEROL; VEGETABLE OIL;

ANIMAL; BOVINE; CHEMISTRY; FAT INTAKE; FOOD HANDLING; HUMAN; MEAT; PIG; SUNFLOWER;

ANIMALS; CATTLE; DIETARY FATS; FATS; FOOD TECHNOLOGY; HELIANTHUS; HUMANS; MEAT PRODUCTS; MONOGLYCERIDES; ORGANIC CHEMICALS; PHYTOSTEROLS; PLANT OILS; SWINE;

EID: 85017385663     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.04.004     Document Type: Article

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