This book discusses the strategy towards the partial replacement of animal fat with different levels of vegetable oils viz., canola, safflower, and olive oil in fermented buffalo meat sausages. The quality of products was determined on the basis of physicochemical, textural, and sensory characteristics of sausages stored at the refrigerated conditions. This product will be a healthy option for sausage lovers that will surely reduce the risk of noncommunicable diseases as compared to conventional sausages processed with animal fat exclusively.
I, Dr. Irfan Khan have done a Ph.D.(Post Harvest Engineering & Technology) and M.Tech (Agricultural Process and Food Engineering) from Aligarh Muslim University, Aligarh, Uttar Pradesh (India). I have done B.Tech (Biotechnology) from Lovely Professional University, Phagwara, Punjab (India). My area of expertise is food processing & technology.
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LAP LAMBERT Academic Publishing
meat, Sausage, vegetable oil, Lactobacillus
SCIENCE / Horticulture