Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems

•Fat/oil type can affect physicochemical properties of meat emulsions.•High content of unsaturated fatty acids decreases thermal stability.•Animal fat has high hardness value and cooking loss.•Of all the emulsions, chicken fat emulsion was the most stable. Studies have shown the effects of fat or oi...

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Veröffentlicht in:	Food chemistry 2021-06, Vol.346, p.128930-128930, Article 128930
Hauptverfasser:	Kim, Tae-Kyung, Hyeock Lee, Min, In Yong, Hae, Won Jang, Hae, Jung, Samooel, Choi, Yun-Sang
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal fat Animals Cattle Chickens Corn oil Emulsions Fatty Acids - analysis Food Handling Meat - analysis Meat emulsion Muscle Proteins - analysis Rheological properties Rheology Swine Thermal properties
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