Shekarchizadeh, H

[ 1 ] - Production and Evaluation of Low-fat Frankfurter Sausage by Emulsion Filled Gel Based on Inulin and Rice Bran Oil

Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel.  Mater...