Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers

Meat Science

Volumn 96, Issue 2, 2014, Pages 762-768

  Rodriguez Furlán, Laura T ^a   Padilla, Antonio Pérez ^a   Campderrós, Mercedes E ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

Bovine plasma proteins; Fat replacers; Inulin; Minced meat; Texture profile analysis

Indexed keywords

CHEMICAL STABILITY; EMULSIFICATION; MAMMALS; MEATS; POLYSACCHARIDES; PROTEINS; SENSORY ANALYSIS;

BOVINE PLASMA; CHEMICAL COMPOSITIONS; CONSUMER ACCEPTANCE; FUNCTIONAL INGREDIENT; INSTRUMENTAL TEXTURE ANALYSIS; INULIN; MINCED MEAT; TEXTURE PROFILE ANALYSIS;

CHEMICAL ANALYSIS;

BOVINAE;

INULIN; PLASMA PROTEIN;

ANIMAL; ARTICLE; BOVINE PLASMA PROTEINS; CATTLE; CHEMISTRY; COLOR; CONSUMER; EMULSION; FAT INTAKE; FAT REPLACERS; FAT SUBSTITUTE; FOOD HANDLING; HUMAN; MEAT; METHODOLOGY; MINCED MEAT; SWINE; TASTE; TEXTURE PROFILE ANALYSIS;

BOVINE PLASMA PROTEINS; FAT REPLACERS; INULIN; MINCED MEAT; TEXTURE PROFILE ANALYSIS;

ANIMALS; BLOOD PROTEINS; CATTLE; COLOR; CONSUMER SATISFACTION; DIETARY FATS; EMULSIONS; FAT SUBSTITUTES; FOOD HANDLING; HUMANS; INULIN; MEAT PRODUCTS; SWINE; TASTE;

EID: 84887181926     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.015     Document Type: Article

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