In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to re...

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Veröffentlicht in:	Journal of food science 2019-06, Vol.84 (6), p.1331-1339
Hauptverfasser:	Santiaguín‐Padilla, Aarón Jonary, Peña‐Ramos, Etna Aida, Pérez‐Gallardo, Alfonso, Rascón‐Chu, Agustin, González‐Ávila, Marisela, González‐Ríos, Humberto, González‐Noriega, Julio A, Islava‐Lagarda, Thalia
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Animal fat Carbohydrates Confocal microscopy Control stability Cooking Digestibility Emulsification Encapsulation fat Health problems in vitro digestibility Lipids Meat Meat processing Meat products Microscopy Pectin Pork Reduction sausage Sausages Sensory properties Texture Thermal stability Triglycerides
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