Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 496-505

  Steen, Liselot ^a,b,c   Fraeye, Ilse ^a,b,c   De Mey, Eveline ^a,c   Goemaere, Olivier ^a,c   Paelinck, Hubert ^a,c   Foubert, Imogen ^b,c  

^a ODISEE UNIVERSITY COLLEGE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Liver p t ; Liver fat ratio; Meat emulsion; Rheological properties; Salt; Structure

Indexed keywords

EMULSIFICATION; EMULSIONS; PROTEINS; SALTS; STRUCTURAL PROPERTIES; STRUCTURE (COMPOSITION);

CRITICAL STRESS; FREQUENCY SWEEP; RHEOLOGICAL PROPERTY; SALT-SOLUBLE PROTEINS; STABLE STRUCTURES; VISCO-ELASTIC CHARACTERISTICS; VISCO-ELASTIC PARAMETERS; VISCOELASTIC PROPERTIES;

VISCOELASTICITY;

EID: 84920067566     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1038-8     Document Type: Article

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