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Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages

Marta Alejandre1, Candelaria Poyato1, Diana Ansorena1

  • 1Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea s/n, 31008, IDISNA - Instituto de Investigación Sanitaria de Navarra, Pamplona, Spain.

Meat Science
|June 15, 2016
PubMed

Keywords:
CarrageenanDry fermented sausageFat replacerGelled emulsionOmega-3 content

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