Effect on instrumental texture, expressible moisture and oxidative rancidity when oleogel was employed as fat replacer in cooked sausages
Consumption of foods with saturated fats has been contributed to overweight in Mexican population. Saturated fat was replaced in 50 and 100% in cooked sausages to determinate differences in texture profile analysis ad shear tests with Warner-Bratzler blade and Meullenet-Owens razor blade. In same ma...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Autonoma Metropolitana
2016-06-01
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| Series: | Nacameh |
| Subjects: | |
| Online Access: | http://cbs.izt.uam.mx/nacameh/v10n1/Nacameh_v10n1_17Toledo_etal.pdf |