Cargando…

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...

Descripción completa

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

Ejemplares similares

Storage Stability of Meat Analogs Supplemented with Vegetable Oils
por: Cho, Youngjae, et al.
Publicado: (2023)

Effects of Glucono-δ-Lactone and Transglutaminase on the Physicochemical and Textural Properties of Plant-Based Meat Patty
por: Kim, Haesanna, et al.
Publicado: (2022)

Effects of Chitosan and Duck Fat-Based Emulsion Coatings on the Quality Characteristics of Chicken Meat during Storage
por: Shin, Dong-Min, et al.
Publicado: (2022)

Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
por: Choi, Mi-Jung, et al.
Publicado: (2018)

Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
por: Wang, Tianxiao, et al.
Publicado: (2023)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

Physico-chemical characteristics and aflatoxins production of Atractylodis Rhizoma to different storage temperatures and humidities
por: Liu, Qiutao, et al.
Publicado: (2021)

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
por: Serdaroğlu, Meltem, et al.
Publicado: (2016)

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)
por: Mohamad Salin, Nur Shafinaz, et al.
Publicado: (2022)

Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage
por: Sanfilippo, Rosalia, et al.
Publicado: (2023)

Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion
por: Singh, Shavinder, et al.
Publicado: (2023)

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
por: Kluth, Ina-Karina, et al.
Publicado: (2021)

Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage
por: Jo, Yeon-Ji, et al.
Publicado: (2015)

The Influence of Cellulose Ethers on the Physico-Chemical Properties, Structure and Lipid Digestibility of Animal Fat Emulsions Stabilized by Soy Protein
por: Cofrades, Susana, et al.
Publicado: (2022)

Freeze-drying can replace cold-chains for transport and storage of fecal microbiome samples
por: Bensch, Hanna M., et al.
Publicado: (2022)

Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development
por: Caracciolo, Giuseppina, et al.
Publicado: (2020)

Effect of storage condition on the physico-chemical properties of corn–wheat starch/zein edible bilayer films
por: Chen, Chen, et al.
Publicado: (2020)

Polylactide-Based Films with the Addition of Poly(ethylene glycol) and Extract of Propolis—Physico-Chemical and Storage Properties
por: Olewnik-Kruszkowska, Ewa, et al.
Publicado: (2022)

Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage
por: Deuri, Deepshikha, et al.
Publicado: (2016)

Physico-chemical characterization of nano-emulsions in cosmetic matrix enriched on omega-3
por: Kabri, Tin-hinan, et al.
Publicado: (2011)

Effects of preharvest applications of chemicals and storage conditions on the physico-chemical characteristics and shelf life of tomato (Solanum lycopersicum L.) fruit
por: Tagele, Aleminew, et al.
Publicado: (2022)

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
por: Silva-Espinoza, Marilú A., et al.
Publicado: (2019)

Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System
por: Kang, Kyu-Min, et al.
Publicado: (2022)

Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion
por: Utama, Dicky Tri, et al.
Publicado: (2018)

Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion
por: Faridah, Mohd Razali, et al.
Publicado: (2023)

Mushroom–Legume-Based Minced Meat: Physico-Chemical and Sensory Properties
por: Mazumder, Md. Anisur Rahman, et al.
Publicado: (2023)

Application of Liposome Encapsulating Lactobacillus curvatus Extract in Cosmetic Emulsion Lotion
por: Kim, Hyo-Tae, et al.
Publicado: (2021)

Changes during Food Freezing and Frozen Storage
por: Giannakourou, Maria, et al.
Publicado: (2021)

Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review
por: Erikson, Ulf, et al.
Publicado: (2021)

Application of Emulsion Gels as Fat Substitutes in Meat Products
por: Ren, Yuqing, et al.
Publicado: (2022)

Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion
por: Opustilová, Kristýna, et al.
Publicado: (2023)

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
por: Kaur Sidhu, Manwinder, et al.
Publicado: (2020)

Physico-Chemical Characteristics and Microbiological Quality of Broiler Chicken Pectoralis Major Muscle Subjected to Different Storage Temperature and Duration
por: Ab Aziz, Muhamad Faris, et al.
Publicado: (2020)

Defective fat storage
por: Williams, Ruth
Publicado: (2006)

Indigenous Slaughter Techniques: Effects on Meat Physico-Chemical Characteristics of Nguni Goats
por: Mdletshe, Zwelethu Mfanafuthi, et al.
Publicado: (2021)

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat
por: Povod, Mykola, et al.
Publicado: (2021)

Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions
por: Hu, Xiaoyan, et al.
Publicado: (2022)

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger
por: Soncu, Eda Demirok, et al.
Publicado: (2015)

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
por: Ferreira, Iasmin, et al.
Publicado: (2022)

Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages
por: Jin, Sang-Keun, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_ge8jcatukmmmhjpdkns08rhn7g