Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters

Food Research International

Volumn 43, Issue 8, 2010, Pages 2068-2076

  Jimenez Colmenero F ^a   Herrero, A ^a   Pintado, T ^a   Solas, M T ^b   Ruiz Capillas, C ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Frankfurter; Microstructure; Oil in water emulsion; Olive oil; Physicochemical properties; Sensory analysis

Indexed keywords

BINDING ENERGY; EMULSIFICATION; MEATS; MICROSTRUCTURE; OLIVE OIL; PROTEINS; SENSORY ANALYSIS;

FRANKFURTER; MICROBIAL TRANSGLUTAMINASE; MORPHOLOGICAL CHARACTERISTIC; OIL-IN-WATER EMULSIONS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL BEHAVIOUR; SODIUM CASEINATE; SOY PROTEIN ISOLATES;

EMULSIONS;

GLYCINE MAX;

EID: 77957110392     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.06.010     Document Type: Article

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