Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2623-7
Abstract: Partial replacement of animal fats with n-3 rich oils is a promising way to improve nutritive value of meat products. In the present work, the effects of porcine fat substitution with soybean oil (SBO) on… read more here.
Keywords: replacement; pre; pre emulsified; porcine fat ... See more keywords
Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.107968
Abstract: The objective of this study was to evaluate the effect of two different forms of canola oil (pure liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates modified by oxidized tannic acid)… read more here.
Keywords: emulsified canola; pork; canola oil; pre emulsified ... See more keywords
The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurt.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16583
Abstract: The effects of whey protein isolate (WPI)-pectin pre-emulsified vegetable oil on the physicochemical properties and microstructure of low-fat yogurt (LFY) were investigated by particle size distribution, water-holding capacity (WHC), texture, rheology, electron microscopy, storage stability,… read more here.
Keywords: oil; pectin; vegetable oil; yogurt ... See more keywords
Stability and Microstructure of Emulsion System in Sterilized Kai-yor (Thai Chicken Sausage)
Sign Up to like & getrecommendations! Published in 2020 at "Chiang Mai University journal of natural sciences"
DOI: 10.12982/cmujns.2020..0050
Abstract: Stability and microstructure of meat emulsion in Kai-yor (Thai chicken sausage) formulated with 4 different lipids and subjected to 2 levels of heat treatment were evaluated. Types of lipids included chicken fat (control), frozen rice… read more here.
Keywords: emulsified rbo; pre emulsified; meat; emulsion ... See more keywords