The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

International Journal of Food Science and Technology

Volumn 39, Issue 1, 2004, Pages 31-42

  Kumar, Manish ^a   Sharma, B D ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Fat substitute; Health meat foods; Lipid profile of pork patties; Low calorie food; Low cholesterol patties; Texture profile of pork patties

Indexed keywords

HEALTH FOODS; PORK PATTIES;

CHOLESTEROL; COMPOSITION; FOOD PROCESSING; FOOD STORAGE; LIPIDS; LOW DENSITY POLYETHYLENES; MOISTURE; OILS AND FATS; PACKAGING; QUALITY ASSURANCE; REFRIGERATION; SENSORY PERCEPTION; TEXTURES;

MEATS;

EID: 0742322336     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00743.x     Document Type: Article

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