Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage

Meat Science

Volumn 92, Issue 1, 2012, Pages 44-52

  Delgado Pando, G ^a   Cofrades, S ^a   Ruiz Capillas, C ^a   Triki, M ^a   Jimenez Colmenero F ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Chilling storage; Healthier oil combination; Konjac gel; P t ; Rheological properties; Texture

Indexed keywords

ANIMAL FAT; COOKING YIELD; DYNAMIC RHEOLOGICAL PROPERTIES; FISH OIL; FREQUENCY SWEEP; HEALTHIER OIL COMBINATION; N-3 PUFA; OIL-IN-WATER EMULSIONS; PROTEIN GEL; RHEOLOGICAL PROPERTY; STORAGE PERIODS; STORAGE TIME; TECHNOLOGICAL BEHAVIOUR; TEXTURAL PARAMETERS;

EMULSIFICATION; EMULSIONS; RHEOLOGY; TEXTURES;

MEATS;

ANIMALIA;

OMEGA 3 FATTY ACID; PLANT MEDICINAL PRODUCT;

AMORPHOPHALLUS; ANIMAL; ARTICLE; CHEMISTRY; COLD; COLOR; COOKING; DIET SUPPLEMENTATION; ELASTICITY; EMULSION; FAT INTAKE; FLOW KINETICS; FOOD STORAGE; GEL; HEAT; HUMAN; LIVER; MEAT; METHODOLOGY; PROTEIN INTAKE; SWINE; VISCOSITY;

AMORPHOPHALLUS; ANIMALS; COLD TEMPERATURE; COLOR; COOKING; DIETARY FATS; DIETARY PROTEINS; ELASTICITY; EMULSIONS; FATTY ACIDS, OMEGA-3; FOOD STORAGE; FOOD, FORTIFIED; GELS; HOT TEMPERATURE; HUMANS; LIVER; MEAT PRODUCTS; PLANT PREPARATIONS; RHEOLOGY; SWINE; VISCOSITY;

EID: 84861333511     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.002     Document Type: Article

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