Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108162
Abstract: In the present study, incorporation of pre-emulsified hazelnut oil (HO) plus hazelnut powder (HP) into sausage formulations as beef fat substitutes was investigated. Totally nine different treatments were formulated where beef fat (BF) was replaced… read more here.
Keywords: pre emulsion; beef; fat substitutes; sausage formulations ... See more keywords