Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%,...

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Detalles Bibliográficos
Autores principales: Serdaroğlu, Meltem, Nacak, Berker, Karabıyıkoğlu, Merve
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516064/
https://www.ncbi.nlm.nih.gov/pubmed/28747823
http://dx.doi.org/10.5851/kosfa.2017.37.3.376

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516064/
https://www.ncbi.nlm.nih.gov/pubmed/28747823
http://dx.doi.org/10.5851/kosfa.2017.37.3.376

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