Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 3...

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Detalles Bibliográficos
Autores principales: Faridah, Mohd Razali, Yusoff, Masni Mat, Rozzamri, Ashari, Ibadullah, Wan Zunairah Wan, Hairi, Amelia Najwa Ahmad, Daud, Nur Hardy Abu, Huda, Nurul, Ismail-Fitry, Mohammad Rashedi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914047/
https://www.ncbi.nlm.nih.gov/pubmed/36766126
http://dx.doi.org/10.3390/foods12030597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914047/
https://www.ncbi.nlm.nih.gov/pubmed/36766126
http://dx.doi.org/10.3390/foods12030597

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