Effect of Cooking Oil on the Fatty Acid Profile of Beef Sausage Fortified with Edible Deboned Meat Waste

Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified with edible meat waste (EMW) as a fat replacer was...

Full description

Saved in:
Bibliographic Details
Main Authors: Babatunde O. Alao, Andrew B. Falowo, Elizabeth Bosede Aladejana
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2021/5592554
Tags: Add Tag
No Tags, Be the first to tag this record!