Cargando…
Storage Stability of Meat Analogs Supplemented with Vegetable Oils
The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analog...
Autores principales: | Cho, Youngjae, Bae, Junhwan, Lee, Jiseon, Choi, Mi-Jung |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572196/ https://www.ncbi.nlm.nih.gov/pubmed/37835240 http://dx.doi.org/10.3390/foods12193586 |
Ejemplares similares
-
Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils
por: Cho, Youngjae, et al.
Publicado: (2023) -
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage
por: Jeong, Hyeseung, et al.
Publicado: (2022) -
Improved Physicochemical Properties of Pork Patty Supplemented with
Oil-in-Water Nanoemulsion
por: Lee, Jiseon, et al.
Publicado: (2020) -
Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives
por: Wi, Gihyun, et al.
Publicado: (2020) -
Growth performance, carcass and meat quality of lambs supplemented different vegetable oils
por: Miltko, Renata, et al.
Publicado: (2019)