THE INFLUENCE OF OLEOGELS ON THE NUTRITIONAL VALUE, OXIDATIVE STABILITY, RHEOLOGICAL-SENSORY CHARACTERISTICS OF DIFFERENT TYPES OF SAUSAGES

KALEVSKA, Tatjana and STOJANOVSKA, Tanja and NIKOLOVKSA NEDELKOSKA, Daniela and Stamatovska, Viktorija and Delinikolova, Eleonora and Temelkovska, Katerina (2023) THE INFLUENCE OF OLEOGELS ON THE NUTRITIONAL VALUE, OXIDATIVE STABILITY, RHEOLOGICAL-SENSORY CHARACTERISTICS OF DIFFERENT TYPES OF SAUSAGES. Journal of Food Technology & Nutrition, 6 (11-12). pp. 83-88. ISSN 2671-3071

Text IJFTN 2023, FINAL-83-88.pdf Download (340kB)

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.

Item Type:	Article
Uncontrolled Keywords:	sausages, oleogels, nutritional value, oxidative stability, rheological-sensory characteristic.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	19 Sep 2023 09:53
Last Modified:	19 Sep 2023 09:53
URI:	http://eprints.unite.edu.mk/id/eprint/1175

Actions (login required)

View Item