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- Alejandre, Marta, et al. Show all 4 Authors
- Meat science 2016 v.121 pp. 107-113
- aldehydes; alpha-linolenic acid; animal fats and oils; carrageenan; color; emulsions; fat replacers; fatty acid composition; fermented meat; humans; juiciness; linseed oil; lipid peroxidation; peroxides; sensory properties; taste; thiobarbituric acid-reactive substances; viability
- ... Different levels of animal fat replacement by a high omega-3 content carrageenan gelled emulsion in dry fermented sausages were studied in order to improve their fatty acid composition. Percentages of fat replacement were 26.3% (SUB1), 32.8% (SUB2) and 39.5% (SUB3). α-linolenic acid (ALA) content increased up to 1.81, 2.19 and 2.39g/100g (SUB1, SUB2, and SUB3 products) as compared to the Control ( ...