Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 12998-13003

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

^a INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

frankfurter; Lipid; olive oil in water emulsion; protein; structural characteristics; texture

Indexed keywords

AMIDE I BANDS; ANIMAL FAT; FRANKFURTER; INFRARED SPECTROSCOPIC; LIPID CHAINS; MICROBIAL TRANSGLUTAMINASE; OIL-IN-WATER EMULSIONS; OLIVE OIL; PROXIMATE COMPOSITIONS; SODIUM CASEINATE; STRUCTURAL CHARACTERISTICS; TEXTURAL CHARACTERISTIC; TEXTURAL PROPERTIES;

AMIDES; ANIMALS; EMULSIFICATION; LIPIDS; PROTEINS; SODIUM; TEXTURES; VEGETABLE OILS;

EMULSIONS;

CASEIN; OLIVE OIL; VEGETABLE OIL; WATER;

ANIMAL; ARTICLE; CHEMISTRY; EMULSION; FAT INTAKE; FOOD HANDLING; INFRARED SPECTROSCOPY; MEAT; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SWINE;

ANIMALS; CASEINS; DIETARY FATS; DIETARY PROTEINS; EMULSIONS; FOOD TECHNOLOGY; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SWINE; WATER;

EID: 84255176237     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203941b     Document Type: Article

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