Changes in physicochemical, textural, and sensorial properties of pork meatballs made with the addition of hemp oil during storage

This research aimed to evaluate the quality characteristics of cooked and vacuum-packed meatballs reformulated with cold-pressed hempseed oil as a partial pork substitute (0.8%, 2.5%, 4.2%, and 7.5%) during 12 days of storage. The water activity, cooking, and storage losses increased with a higher c...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 07. Nov., Seite 10820132231211936
1. Verfasser:	Montowska, Magdalena (VerfasserIn)
Weitere Verfasser:	Kotecka-Majchrzak, Klaudia, Kasałka-Czarna, Natalia, Mikołajczak, Beata, Spychaj, Anita, Grygier, Anna
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Hempseed oil fatty acids oxidation physicochemical characteristics pork meatballs sensory evaluation