Partial Replacement of Pork Back-Fat by Vegetable Oils in Burger Patties: Effect on Oxidative Stability and Texture and Color Changes during Cooking and Chilled Storage

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Rodriguez Carpena J G ^a   Morcuende, D ^a   Estevez M ^b  

^a UNIVERSIDAD AUTÓNOMA DE NAYARIT   (Mexico)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Color; Fat replacers; Oxidative stability; Pork burger patties; Texture; Vegetable oils

Indexed keywords

FATTY ACID; OLIVE OIL; SUNFLOWER OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; COLD; COLOR; FAT INTAKE; FOOD PRESERVATION; HEAT; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PERSEA; SENSATION; SWINE;

ANIMALS; COLD TEMPERATURE; COLOR; DIETARY FATS; FATTY ACIDS; FOOD PRESERVATION; HOT TEMPERATURE; MEAT; OXIDATION-REDUCTION; PERSEA; PLANT OILS; SENSATION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ANIMALIA; HELIANTHUS; PERSEA AMERICANA; SUS;

EID: 80053063672     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02327.x     Document Type: Article

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