Physico chemical, microstructural and sensory characteristics of low-fat meat emulsion containing aloe gel as potential fat replacer

International Journal of Food Science and Technology

Volumn 51, Issue 2, 2016, Pages 309-316

  Kumar, Yogesh ^a   Kairam, Narsaiah ^a   Ahmad, Tanbir ^a   Yadav, Deep N ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

Author keywords

Aloe gel; Emulsion stability; Fat replacer; Meat emulsion; Microstructure

Indexed keywords

EMULSIFICATION; MEATS; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY;

CONTROL SAMPLES; DIFFERENT PROPORTIONS; EMULSION STABILITY; MICRO-STRUCTURAL; MICRO-STRUCTURAL PROPERTIES; PHYSICO-CHEMICALS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS;

EMULSIONS;

EID: 84953835360     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12957     Document Type: Article

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