Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

Fat replacement by pecan nut and oregano oil and their impact on the physicochemical properties and consumer acceptability of frankfurters

Objective A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (M...

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Bibliographic Details
Main Authors: Daniela Orozco, Alma Delia Alarcon–Rojo, Celia Chavez-Mendoza, Lorena Luna, Luis Manuel Carrillo-Lopez, Oswaldo Ronquillo
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2021-10-01
Series:Animal Bioscience
Subjects:
consumer acceptability
fat replacement
frankfurters
oregano oil
pecan nut
physicochemical properties
Online Access:http://www.animbiosci.org/upload/pdf/ab-20-0622.pdf

Internet

http://www.animbiosci.org/upload/pdf/ab-20-0622.pdf

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