Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

Food Research International

Volumn 44, Issue 9, 2011, Pages 2955-2961

  Shao, Jun Hua ^a   Zou, Yu Feng ^a   Xu, Xing Lian ^a   Wu, Ju Qing ^a   Zhou, Guang Hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fat; Meat batter; Oil; Raman spectroscopy; Thermal treatment

Indexed keywords

FAT; FLUID LOSS; HELICAL STRUCTURES; HELIX CONTENT; OIL; SHEET STRUCTURE; SOYBEAN OIL; STRUCTURAL CHANGE; TEXTURAL PROPERTIES;

BINDING ENERGY; FLUIDS; HEAT TREATMENT; HEATING; LIPIDS; MEATS; RAMAN SCATTERING; RAMAN SPECTROSCOPY;

STRUCTURAL PROPERTIES;

GLYCINE MAX;

EID: 80054686062     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.003     Document Type: Article

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