Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and a...
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Main Authors: | Bolumar Tomas, Toepfl Stefan, Heinz Volker |
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Format: | Article |
Language: | English |
Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-09-01
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Series: | Polish Journal of Food and Nutrition Sciences |
Subjects: | |
Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-3/pjfns-2015-0026/pjfns-2015-0026.xml?format=INT |
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