Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage

This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emul...

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Detalles Bibliográficos
Autores principales: Jeong, Hyeseung, Kim, Haesanna, Lee, Jiseon, Jo, Yeon-Ji, Choi, Mi-Jung, Ko, Eun-Young
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777949/
https://www.ncbi.nlm.nih.gov/pubmed/36553719
http://dx.doi.org/10.3390/foods11243977

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777949/
https://www.ncbi.nlm.nih.gov/pubmed/36553719
http://dx.doi.org/10.3390/foods11243977

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