Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion
This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 3...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/107518/1/Effect%20of%20Palm-Based%20Shortenings%20of%20Various%20Melting%20Ranges%20as%20Animal%20Fat%20Replacers%20on%20the%20Physicochemical%20Properties%20and%20Emulsion%20Stability%20of%20Chicken%20Meat%20Emulsion.pdf http://psasir.upm.edu.my/id/eprint/107518/ https://www.mdpi.com/2304-8158/12/3/597 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Putra Malaysia |
| Language: | English |