A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

LWT

Volumn 62, Issue 2, 2015, Pages 1069-1075

  Poyato, Candelaria ^a   Astiasarán, Iciar ^a   Barriuso, Blanca ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Cholesterol oxidation; Fat replacer; Gelled emulsion; Lipid oxidation; Meat patties

Indexed keywords

CHOLESTEROL; GELATION; OXIDATION; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

CHOLESTEROL OXIDATION PRODUCTS; FATTY ACID PROFILES; LIPID OXIDATION; MEAT PATTY; OXIDATIVE STABILITY; SENSORY ACCEPTABILITIES; SENSORY PROPERTIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EMULSIFICATION;

EID: 84933678767     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.02.004     Document Type: Article

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