Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure

International Journal of Food Science and Technology

Volumn 46, Issue 6, 2011, Pages 1216-1224

  Youssef, Mohamed K ^a   Barbut, Shai ^a   Smith, Alexandra ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Beef fat; Canola oil; Emulsion; Meat; Pre emulsion; Sodium caseinate; Tween 80

Indexed keywords

CANOLA OIL; EMULSION STABILITY; FAT AND WATER LOSS; FAT GLOBULES; PRE-EMULSIFICATION; PRE-EMULSION; PROTEIN AGGREGATION; PROTEIN LEVEL; SODIUM CASEINATE; TWEEN 80;

COALESCENCE; EMULSIONS; MEATS; PROTEINS; SODIUM;

EMULSIFICATION;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 80051475380     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02607.x     Document Type: Article

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