Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

Red palm olein, which is rich in β carotene, has the potential as an animal fat replacer for the formulation of healthy processed meat products. However, it is mainly composed of saturated fatty acid, which should be reduced by combining it with unsaturated fatty acid-rich vegetable oil. Canola oil...

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Bibliographic Details
Main Authors: Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih
Format: Article
Language:Indonesian
Published: University of Brawijaya 2022-12-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
î² carotene
central composite design
cooking yield
gel firmness
red palm olein
Online Access:https://jitek.ub.ac.id/index.php/jitek/article/view/653

Internet

https://jitek.ub.ac.id/index.php/jitek/article/view/653

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