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Effect on instrumental texture, expressible moisture and oxidative rancidity when oleogel was employed as fat replacer in cooked sausages
Consumption of foods with saturated fats has been contributed to overweight in Mexican population. Saturated fat was replaced in 50 and 100% in cooked sausages to determinate differences in texture profile analysis ad shear tests with Warner-Bratzler blade and Meullenet-Owens razor blade. In same manner, expressible moisture and oxidative rancidity were studied. Saturated fat replacement by oleogel resulted in a softer but more cohesive texture. In shear tests, fat replacement resulted in thedoaj:cf615fe043294e8a9cf88d29781ac786 fatcat:nzyhdjxjlrdspkytesghlimzcy