Effect of Salt and Liver/Fat Ratio on Microstructure, Emulsion Stability, Texture and Sensory Mouth Feel of Liver Paste

Food and Bioprocess Technology

Volumn 7, Issue 10, 2014, Pages 2855-2864

  Steen, Liselot ^a,b,d   Fraeye, Ilse ^a,b,d   Goemaere, Olivier ^a,d   Sifre, Laurence ^c   Goderis, Bart ^b   Paelinck, Hubert ^a,d   Foubert, Imogen ^b,d  

^a ODISEE UNIVERSITY COLLEGE   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c HISTALIM   (France)

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

Author keywords

Liver p t ; Liver fat ratio; Meat emulsion stability; Microstructure; Salt; Texture

Indexed keywords

BINDING ENERGY; EMULSIONS; GELATION; HARDNESS; MICROSTRUCTURE; PROTEINS; SALTS; STABILITY; TEXTURES;

CONTINUOUS PHASE; EMULSION STABILITY; FAT CRYSTALLIZATION; HETEROGENEOUS MICROSTRUCTURE; PROTEIN GELATIONS; PROTEIN LAYERS; SENSORIAL PROPERTIES; SOLUBILISATION;

EMULSIFICATION;

EID: 84920708951     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1247-9     Document Type: Article

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