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Keywords: Fatty acids profile
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Journal Articles
Canola and olive oil gelled emulsions as pork fat replacers in beef burgers
Available to PurchaseMaiara Fonseca Dias, Angélica Sousa Guimarães, Augusto Aloísio Benevenuto Júnior, Vanessa Riani Olmi Silva, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Journal:
British Food Journal
British Food Journal (2022) 124 (1): 50–60.
Published: 17 June 2021
... and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated. Findings Moisture content and cooking loss increased and fat and protein...
