Emulsion characteristics, chemical and textural properties of meat systems produced with double emulsions as beef fat replacers

Meat Science

Volumn 117, Issue , 2016, Pages 187-195

  Serdaroğlu, Meltem ^a   Öztürk, Burcu ^a   Urgu, Müge ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Beef; Double emulsion; Emulsion; Model system meat emulsion; Olive oil; Sodium caseinate

Indexed keywords

BEEF; EMULSIONS; FATTY ACIDS; OLIVE OIL; OSTWALD RIPENING; TEXTURES;

CONTROL TREATMENTS; DOUBLE EMULSIONS; FATTY ACID COMPOSITION; MODEL SYSTEM MEAT EMULSIONS; SODIUM CASEINATE; TEXTURAL PROPERTIES; TEXTURE PARAMETERS; WATER HOLDING CAPACITY;

EMULSIFICATION;

CASEIN; EMULSION; FAT SUBSTITUTE; OLIVE OIL;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; EMULSION; FAT SUBSTITUTE; FOOD ANALYSIS; FOOD HANDLING; LIPID PEROXIDATION; MEAT; PROCEDURES; RED MEAT;

ANIMALS; CASEINS; CATTLE; EMULSIONS; FAT SUBSTITUTES; FOOD ANALYSIS; FOOD HANDLING; LIPID PEROXIDATION; MEAT PRODUCTS; OLIVE OIL; RED MEAT;

EID: 84960867042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.03.012     Document Type: Article

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