Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat

Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat

The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (<i>Bubalus bubalis</i>), with its high protein content, low intramuscular fat, and favorable fatty a...

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Bibliographic Details
Main Authors: Silvia Jane Lombardi, Filomena Nazzaro, Luigi Grazia, Raffaele Coppola, Florinda Fratianni, Michela Pellegrini, Ilenia Iarusso, Patrizio Tremonte, Francesca Coppola
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
bio-preservation
fat reduced
plant-based ingredients
sensory profile
Online Access:https://www.mdpi.com/2304-8158/14/8/1427
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