Manufacturing the novel sausages with reduced quantity of meat and fat: The product development, formulation optimization, emulsion stability and textural characterization

LWT

Volumn 68, Issue , 2016, Pages 76-84

  Tahmasebi, Maryam ^a   Labbafi, Mohsen ^a   Emam Djomeh, Zahra ^a   Yarmand, Mohammad Saeed ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Meat emulsion; Microstructure; Statistical optimization; Textural properties; Vegetable ingredients

Indexed keywords

MEATS; MICROSTRUCTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY; STABILITY; VEGETABLES;

EMULSION STABILITY; FORMULATION OPTIMIZATION; OPTIMUM FORMULATION; RESPONSE SURFACE METHODOLOGY; SCANNING ELECTRON MICROSCOPY IMAGE; STATISTICAL OPTIMIZATION; TEXTURAL CHARACTERIZATION; TEXTURAL PROPERTIES; STABILITY PARAMETERS;

EMULSIFICATION;

EID: 84962502952     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.011     Document Type: Article

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