Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages
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- 作者：E. Panagiotopoulou ; T. Moschakis ; E. Katsanidis ; ekatsani@agro.auh.gr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Organogels ; Organogel-based emulsions ; Frankfurters ; Phytosterols ; γ-Oryzanol
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：351-356
- 全文大小：336 K
文摘
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Structured sunflower oil was used to partially replace pork backfat in frankfurters.
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Sunflower oil organogels and their emulsions were used as animal fat substitutes.
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The physicochemical, textural and sensorial properties were evaluated.
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Structured sunflower oil was successfully incorporated in frankfurters.
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Organogel-containing treatments had similar properties and acceptance with control.