Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking...

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Detalles Bibliográficos
Autores principales: Liu, Guang-Hui, Fan, Jing-Chao, Kang, Zhuang-Li, Mazurenko, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9278027/
https://www.ncbi.nlm.nih.gov/pubmed/35845922
http://dx.doi.org/10.1016/j.crfs.2022.06.009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9278027/
https://www.ncbi.nlm.nih.gov/pubmed/35845922
http://dx.doi.org/10.1016/j.crfs.2022.06.009

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