Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Meat Science

Volumn 113, Issue , 2016, Pages 107-115

  Zhuang, Xinbo ^a   Han, Minyi ^a   Kang, Zhuang li ^b   Wang, Kai ^a   Bai, Yun ^a   Xu, Xing lian ^a   Zhou, Guang hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b Institute of Science and Technology   (China)

Author keywords

Dynamic rheology; Low fat meat product; Microstructure; Pre emulsified sesame oil; Sugarcane dietary fiber

Indexed keywords

BINDING ENERGY; BINS; ELASTICITY; EMULSIFICATION; HARDNESS; MEATS; MICROSTRUCTURE; NUTRITION; SENSORY ANALYSIS; VEGETABLE OILS;

DIETARY FIBERS; DYNAMIC RHEOLOGY; FAT REPLACEMENTS; MEAT PRODUCTS; NUTRITIONAL COMPOSITIONS; OVERALL ACCEPTABILITY; PHYSICOCHEMICAL PROPERTY; SESAME OIL;

OILS AND FATS;

CHOLESTEROL; FAT INTAKE; SESAME SEED OIL; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; DIETARY FIBER; FAT INTAKE; FOOD ANALYSIS; FOOD HANDLING; MEAT; PIG; SUGARCANE;

ANIMALS; CHOLESTEROL; COLOR; DIETARY FATS; DIETARY FIBER; FOOD ANALYSIS; FOOD HANDLING; MEAT PRODUCTS; SACCHARUM; SESAME OIL; SWINE; WATER;

EID: 84948773554     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.11.007     Document Type: Article

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