Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
Manoela A PiresIsabela RodriguesJulliane Carvalho BarrosGabriela CarnaubaFrancisco Al de CarvalhoMarco Antonio TrindadePublished in: Journal of the science of food and agriculture (2019)
Thus the replacement of 25% of pork backfat with Echium oil in bologna sausages can be recommended, representing a good balance between nutritional gains and sensory impairment. © 2019 Society of Chemical Industry.
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