Effect of plastic fats on thermal stability and mechanical properties of fat-protein gel products [Technology of comminuted meat products]

Meat was comminuted with soybean‐oil‐based plastic fats of differ‐ent physical properties and cooked at 2 different rates. Thermal stability of emulsion was inversely related to fat softness and heating rate. Stable emulsions were obtained when prepared with fat containing 30% solids at 16% product...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 1981-11, Vol.58 (11), p.983-987
Hauptverfasser:	Lee, C. M., Hampson, J. W., Abdollahi, A.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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