Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

Meat Science

Volumn 94, Issue 3, 2013, Pages 320-327

  Alvarez D ^a   Barbut, S ^b  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Fat reduction; Glucan; Inulin; Meat emulsion; Microstructure; TPA

Indexed keywords

EMULSION STABILITY; FAT REDUCTION; GLUCAN; INULIN; LIGHT MICROGRAPHS; TEXTURAL CHARACTERISTIC; TEXTURAL PARAMETERS; TPA;

EMULSIFICATION; MICROSTRUCTURE; MIXTURES; POLYSACCHARIDES;

EMULSIONS;

BETA GLUCAN; EMULSION; INULIN;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; COOKING; EMULSION; MEAT; POLARIZATION MICROSCOPY; SWINE; ARTICLE;

ANIMALS; BETA-GLUCANS; COLOR; COOKING; EMULSIONS; INULIN; MEAT PRODUCTS; MICROSCOPY, POLARIZATION; SWINE;

EID: 84876333873     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.02.011     Document Type: Article

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