Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

The effects of vegetable oils prepared from olive, corn, soybean, canola, or grape seed, and rice bran fiber on the composition and rheological properties of meat batters were studied. Pork fat at 30% in the control was partially replaced by one of the vegetable oils at 10% in addition to reducing t...

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Veröffentlicht in:	Meat science 2009-06, Vol.82 (2), p.266-271
Hauptverfasser:	Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Jeong, Jong-Youn, Kim, Cheon-Jei
Format:	Artikel
Sprache:	eng
Schlagworte:	ash content Biological and medical sciences canola oil chemical composition cooking quality corn oil Dietary fiber Fat industries fat substitutes fiber content Food industries Frankfurter Fundamental and applied biological sciences. Psychology grapeseed oil hardness hot dogs low fat foods Low-fat Meat and meat product industries meat emulsions olive oil protein content proximate composition Rice bran soybean oil texture Vegetable oil viscosity water content
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