Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage

Food Research International

Volumn 50, Issue 1, 2013, Pages 85-93

  Feng, Tao ^a   Ye, Ran ^b   Zhuang, Haining ^a   Rong, Zhiwei ^a   Fang, Zhongxiang ^c   Wang, Yifei ^a   Gu, Zhengbiao ^d   Jin, Zhengyu ^d  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b UNIVERSITY OF TENNESSEE   (United States)

^c UNIVERSITY OF QUEENSLAND   (Australia)

^d JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese sausage; Fat substitutes; Mesona Blumes gum (MBG); PCA; Physicochemical properties; Rice starch; Sensory evaluation

Indexed keywords

CHINESE SAUSAGE; FAT SUBSTITUTE; MESONA BLUMES GUM (MBG); PCA; PHYSICOCHEMICAL PROPERTY; RICE STARCH; SENSORY EVALUATION;

EMULSIFICATION; GELS; STARCH; WATER QUALITY;

MEATS;

MESONA;

EID: 84868242095     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.005     Document Type: Article

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