Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

Meat Science

Volumn 92, Issue 1, 2012, Pages 8-15

  Alvarez D ^a   Xiong, Y L ^a   Castillo, M ^b   Payne, F A ^b   Garrido, M D ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

^c UNIVERSITY OF MURCIA   (Spain)

Author keywords

Functional ingredients; Pork emulsion; Rheology; Scanning microscopy; TPA; Vegetable oils

Indexed keywords

ANTAGONISTIC INTERACTIONS; FAT GLOBULES; FUNCTIONAL INGREDIENT; GEL NETWORKS; GELLING PROPERTIES; MICROSTRUCTURAL PROPERTIES; OIL DROPLETS; PROTEIN MATRIX; RICE BRANS; SCANNING MICROSCOPY; TEXTURAL PARAMETERS; TEXTURAL QUALITY; TPA; VEGETABLE OIL EMULSIONS; VISCOELASTIC PROPERTIES;

ELASTICITY; EMULSIFICATION; EMULSIONS; GELATION; MEATS; RHEOLOGY;

VEGETABLE OILS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; JUGLANS;

CANOLA OIL; MONOUNSATURATED FATTY ACID; OLIVE OIL; PLANT MEDICINAL PRODUCT; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; DIETARY FIBER; ELASTICITY; EMULSION; FAT INTAKE; FOOD HANDLING; GEL; MEAT; MECHANICAL STRESS; NUTRITIONAL VALUE; PLANT SEED; PROTEIN INTAKE; RICE; SWINE; VISCOSITY; WALNUT;

ANIMALS; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; ELASTICITY; EMULSIONS; FATTY ACIDS, MONOUNSATURATED; FOOD TECHNOLOGY; GELS; JUGLANS; MEAT PRODUCTS; NUTRITIVE VALUE; ORYZA SATIVA; PLANT OILS; PLANT PREPARATIONS; SEEDS; STRESS, MECHANICAL; SWINE; VISCOSITY;

EID: 84861335578     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.012     Document Type: Article

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