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- Martini, Sivana, et al. Show all 3 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 453-459
- backfat; carrageenan; dispersions; emulsions; fat replacers; gels; hardness; heat; hot dogs; inulin; lipids; pork; soy protein isolate; soybean oil
- ... Emulsion gels (EG) prepared with soybean oil, sonicated and non-sonicated soy protein isolate dispersions, carrageenan, and inulin were used as animal fat replacers in frankfurters. The effect of total replacement of pork back fat with EG on frankfurters nutritional, technological, rheological, and sensorial properties was evaluated. A formulation with simple pork back fat reduction was prepared ( ...