Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

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• 关键词：Olive oil ; Chia ; Frankfurter ; Lipid structure ; Infrared spectroscopy ; Technological properties
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：1333-1339
• 全文大小：694 K
• 卷排序：221

文摘

Chia and olive oil were used, in different ways, to formulate reduced fat frankfurter. Lipid structure in frankfurters was affected by strategies to replace animal fat. Lipid structural features were correlated to processing loss and textural behaviour.