Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteri...

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Detalles Bibliográficos
Autores principales: Serdaroğlu, Meltem, Nacak, Berker, Karabıyıkoğlu, Merve, Keser, Gökçen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243958/
https://www.ncbi.nlm.nih.gov/pubmed/28115885
http://dx.doi.org/10.5851/kosfa.2016.36.6.744

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243958/
https://www.ncbi.nlm.nih.gov/pubmed/28115885
http://dx.doi.org/10.5851/kosfa.2016.36.6.744

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