Replacement of Pork Back Fat by Functional Gelled Emulsion in Bologna Sausage: Textural and Rheological Properties

In: 63rd International Congress of Meat Science and Technology
Authors:
M.A.R. Pollonio 1Department of Food Technology, School of Food Engineering, University of Campinas. Campinas, SP, Brazil

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G.F. Furtado 1Department of Food Technology, School of Food Engineering, University of Campinas. Campinas, SP, Brazil

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A.R. Honório 1Department of Food Technology, School of Food Engineering, University of Campinas. Campinas, SP, Brazil

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L. Mokarzel 1Department of Food Technology, School of Food Engineering, University of Campinas. Campinas, SP, Brazil

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V.A. Vidal 1Department of Food Technology, School of Food Engineering, University of Campinas. Campinas, SP, Brazil

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R.L. Cunha 1Department of Food Technology, School of Food Engineering, University of Campinas. Campinas, SP, Brazil

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C.S. Paglarini 1Department of Food Technology, School of Food Engineering, University of Campinas. Campinas, SP, Brazil

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Type:
Chapter
Pages:
997–998
DOI:
https://doi.org/10.3920/9789086868605_448

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