Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages

Author:

Asuming-Bediako N.,Jaspal M.H.,Hallett K.,Bayntun J.,Baker A.,Sheard P.R.

Funder

ADM Specialty Ingredients

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Nutritional data: refined bleached deodorized high oleic sunflower seed oil;ADM,2010

2. Technical data: refined bleached deodorized rape seed oil;ADM,2010

3. Physical, chemical & sensory characteristics of cooked meat emulsion style products containing vegetable oils;Ambrosiasdis;International Journal of Food Science and Technology,1996

4. Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants;Ansorena;Meat Science,2004

5. Evaluation of soya protein concentrate to stabilise pre-formed water/fat emulsions using beef and lamb fat;Arefmanesh,2007

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