Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

The aim of this study was to investigate levels of inulin and pectin replacing pork back fat in meat batter (MB) formulation. Six treatments were evaluated: T1, control MB (100% pork back fat); T2, MB + 70% pork back fat (low fat); T3, MB + 85% pork back fat + 15% inulin; T4, MB + 70% pork back fat ...

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Bibliographic Details
Main Authors: Ramon Silva-Vazquez, Emmanuel Flores-Giron, Armando Quintero-Ramos, Michael E. Hume, Gerardo Mendez-Zamora
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Dietary fibers
emulsion
frankfurter sausage
expressible fluid
fat substitutes
Online Access:http://dx.doi.org/10.1080/19476337.2017.1403490

Internet

http://dx.doi.org/10.1080/19476337.2017.1403490

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