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Domínguez R, Pateiro M, Agregán R, et al. Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. J Food Sci Technol. 2017;54(1):26-37doi: 10.1007/s13197-016-2405-7.
Domínguez, R., Pateiro, M., Agregán, R., & Lorenzo, J. M. (2017). Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. Journal of food science and technology, 54(1), 26-37. https://doi.org/10.1007/s13197-016-2405-7
Domínguez, Rubén, et al. "Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage." Journal of food science and technology vol. 54,1 (2017): 26-37. doi: https://doi.org/10.1007/s13197-016-2405-7
Domínguez R, Pateiro M, Agregán R, Lorenzo JM. Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage. J Food Sci Technol. 2017 Jan;54(1):26-37. doi: 10.1007/s13197-016-2405-7. Epub 2017 Jan 10. PMID: 28242900; PMCID: PMC5305698.
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J Food Sci Technol. 2017 Jan;54(1):26-37. doi: 10.1007/s13197-016-2405-7. Epub 2017 Jan 10.

Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage.

Journal of food science and technology

Rubén Domínguez, Mirian Pateiro, Rubén Agregán, José M Lorenzo

Affiliations

  1. Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.

PMID: 28242900 PMCID: PMC5305698 DOI: 10.1007/s13197-016-2405-7

Abstract

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

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