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Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effe...

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Detalles Bibliográficos
Autores principales:	Utama, Dicky Tri, Jeong, Haeseong, Kim, Juntae, Lee, Sung Ki
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048378/ https://www.ncbi.nlm.nih.gov/pubmed/30018501 http://dx.doi.org/10.5851/kosfa.2018.38.3.580

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