Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment

Meat Science

Volumn 101, Issue , 2015, Pages 95-102

  Salcedo Sandoval, Lorena ^a   Cofrades, Susana ^a   Ruiz Capillas, Claudia ^a   Carballo, José ^a   Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Chilled storage; Konjac gel; Lipid improvement; Oils stabilized in bulking system; Pork patty characteristics

Indexed keywords

CHILLED STORAGE; COLOR PARAMETER; DIFFERENT TREATMENTS; KONJAC GELS; LIPID OXIDATION; OILS STABILIZED IN BULKING SYSTEM; PORK PATTY CHARACTERISTICS; SENSORY PROPERTIES;

MEATS;

ANIMALIA;

DIETARY FATS; FATTY ACIDS; FISH OILS; GELS; LINSEED OIL; OLIVE OIL; PLANT OILS;

AMORPHOPHALLUS; ANALYSIS; ANIMALS; COOKING; DIETARY FATS; DIETARY FIBER; FLAX; FOOD HANDLING; GELS; HARDNESS; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; METHODS; MICROBIOLOGY; OLEA; OXIDATION-REDUCTION; SWINE;

AMORPHOPHALLUS; ANIMALS; COOKING; DIETARY FATS; DIETARY FIBER; FATTY ACIDS; FISH OILS; FLAX; FOOD HANDLING; GELS; HARDNESS; HUMANS; LINSEED OIL; LIPID PEROXIDATION; MEAT PRODUCTS; OLEA; OXIDATION-REDUCTION; PLANT OILS; SWINE;

EID: 84914141781     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.11.010     Document Type: Article

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