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Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin
The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck skin (P < 0.05) than for the control. Storage...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858133/ https://www.ncbi.nlm.nih.gov/pubmed/33518086 http://dx.doi.org/10.1016/j.psj.2020.10.044 |