Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders

LWT

Volumn 51, Issue 2, 2013, Pages 514-523

  Marchetti, L ^a   Andres S C ^a   Califano, A N ^a  

^a Facultad de Ciencias Exactas ^*  (Argentina)

Author keywords

Fish oil; Low lipid meat sausages; Modulated differential scanning calorimetry; Oscillatory rheometry; Texture

Indexed keywords

BINDERS; CALORIMETERS; CENTRIFUGATION; DIFFERENTIAL SCANNING CALORIMETRY; FISH; HARDNESS; PROTEINS; VISCOELASTICITY;

CARRAGEENANS; FISH OIL; HYDROXYPROPYL METHYLCELLULOSE; LOW-LIPID MEAT SAUSAGE; MEAT SAUSAGE; MILK PROTEIN; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; OSCILLATORY RHEOMETRY; PROTEIN CONCENTRATES; WHEY PROTEINS CONCENTRATE;

MEATS;

EID: 84872599103     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.12.006     Document Type: Article

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