J Food Sci Technol. 2017 Jan;54(1):26-37. doi: 10.1007/s13197-016-2405-7. Epub 2017 Jan 10.
Journal of food science and technology
Rubén Domínguez, Mirian Pateiro, Rubén Agregán, José M Lorenzo
PMCID: PMC5305698 DOI: 10.1007/s13197-016-2405-7
Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with 100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly (
Keywords: Fat replacement; Fatty acids; Microencapsulated fish oil; Olive oil; Physicochemical properties; Volatile compounds