Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs
To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed f...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2024), 1 vom: 01. Jan., Seite 48-58
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| 1. Verfasser: |
Dong, Ping
(VerfasserIn) |
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| Weitere Verfasser: |
Xiao, Lan,
Fan, Wenjiao,
Yang, Huizhen,
Xu, Chengjian,
Qiao, Mingfeng,
Zhu, Kaixian,
Wu, Huachang,
Deng, Jing |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Meatballs
fat replacement
flaxseed flour
quality parameters
Fatty Acids
Fat Substitutes
Dietary Fiber
Dietary Fats |
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