Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages

Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages

Efforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in pork sausages was evaluated by studying the proxi...

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Bibliographic Details
Main Authors: Gema Morales-Olán, María Antonieta Ríos-Corripio, Marlon Rojas-López, Joel Velasco-Velasco, Aleida Selene Hernández-Cázares
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2025-06-01
Series:Czech Journal of Food Sciences
Subjects:
fat replacer
low-fat sausage
pea seeds
plant-based ingredients
hybrid foods
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202503-0003_effects-of-flour-starch-and-pea-pisum-sativum-l-protein-as-fat-substitutes-during-storage-of-pork-sausages.php
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https://cjfs.agriculturejournals.cz/artkey/cjf-202503-0003_effects-of-flour-starch-and-pea-pisum-sativum-l-protein-as-fat-substitutes-during-storage-of-pork-sausages.php

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