9786202670999

Reduced Fat Sausage with Vegetable Oil and Lactobacillus strains

A strategy towards gut friendly meat products

Regular price
€82,90
Sale price
€82,90
Regular price
Sold out
Unit price
per 
Shipping calculated at checkout.

Summary:

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.

Author:

Irfan Khan

Biographie:

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. 

Author:

Saghir Ahmad

Biographie:

Number of Pages:

296

Book language:

English

Published On:

2020-06-19

ISBN:

9786202670999

Publishing House:

LAP LAMBERT Academic Publishing

Keywords:

meat, Sausage, vegetable oil, Lactobacillus

Product category:

SCIENCE / Horticulture