Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion

• Main Authors: Faridah, Mohd Razali, Mat Yusoff, Masni, Rozzamri, Ashari, Wan Ibadullah, Wan Zunairah, Ahmad Hairi, Amelia Najwa, Abu Daud, Nur Hardy, Nurul Huda, Ismail-Fitry, Mohammad Rashedi
• 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
• Institution: Universiti Putra Malaysia

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...