Stojanovska, Tanja and Kalevska, Tatjana and Nikolovska Nedelkoska, Daniela and Stamatovska, Viktorija and Delinikolova, Eleonora (2023) The influence of oleogels on the nutritional value, oxidative stability, rheological - sensory characteristics of different types of sausages. International Journal of Food Technology and Nutrition, 6 (11/12). pp. 83-88.
Full text not available from this repository.Abstract
Sausages, recognized as one of the oldest forms of meat preservation, have evolved over time, incorporating various
ingredients beyond salt. Depending on the type, sausages can contain up to 30% fat, which significantly impacts their sensory
and technological attributes. In recent decades, the development of oleogels has garnered increased attention, leading to
extensive research on their characteristics and potential applications in the food industry.
In this review, we will explore the possibilities of utilizing oleogels in different types of sausages and examine their effects on
nutritional profiles, oxidative stability, and rheological-sensory properties.
Keywords: sausages, oleogels, nutritional value, oxidative stability, rheological-sensory characteristic.
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 29 Mar 2024 10:24 |
| Last Modified: | 29 Mar 2024 10:24 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/9884 |
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