Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by...

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Detalles Bibliográficos
Autores principales: Liu, Mengying, Gao, Yanlei, Shen, Ruheng, Yang, Xue, Zhang, Li, Ma, Guoyuan, Guo, Zhaobin, Chen, Cheng, Shi, Xixiong, Ma, Xiaotong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453782/
https://www.ncbi.nlm.nih.gov/pubmed/37628091
http://dx.doi.org/10.3390/foods12163092

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453782/
https://www.ncbi.nlm.nih.gov/pubmed/37628091
http://dx.doi.org/10.3390/foods12163092

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