Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats with <i>Agaricus bisporus</i> and Soybean Oil
There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an <i>Agaricus bisporus</i>–soybean oil complex. The...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/13/2296 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|