Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3688-3694

  Ruiz Capillas, C ^a   Carmona, P ^b   Jimenez Colmenero F ^a   Herrero, A M ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

Author keywords

Lipid; Meat batter; Polysaccharide gel; Protein; Structural characteristics; Technological properties

Indexed keywords

BINDING ENERGY; HARDNESS; LIPIDS; OILS AND FATS; OLIVE OIL; PROTEINS; RAMAN SPECTROSCOPY; SODIUM; SPECTROSCOPIC ANALYSIS;

BULKING AGENTS; COOKING LOSS; PROXIMATE COMPOSITIONS; RAMAN SPECTROSCOPIC STUDY; SODIUM PYROPHOSPHATE; STRUCTURAL CHARACTERISTICS; TECHNOLOGICAL PROPERTIES; TEXTURAL CHARACTERISTIC;

MEATS;

ALGINIC ACID; BULKING AGENT; CALCIUM SULFATE; DEXTRIN; INULIN; OLIVE OIL; POLYSACCHARIDE; PYROPHOSPHATE; WATER;

ARTICLE; COLOR; CONTROLLED STUDY; COOKING; FOOD PROCESSING; FOOD TEXTURE; HARDNESS; MOISTURE; PH; PORK; PROTEIN PROTEIN INTERACTION; PROTEIN STRUCTURE; RAMAN SPECTROMETRY;

LIPID; MEAT BATTER; POLYSACCHARIDE GEL; PROTEIN; STRUCTURAL CHARACTERISTICS; TECHNOLOGICAL PROPERTIES;

ANIMALS; COOKING; FOOD ADDITIVES; FOOD HANDLING; MEAT PRODUCTS; PLANT OILS; POLYSACCHARIDES; SPECTRUM ANALYSIS, RAMAN; SWINE;

EID: 84884546453     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.043     Document Type: Article

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