Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel

Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel

Replacing animal fat with vegetable fat in comminuted meat products often faces technological property challenges, such as high weight loss after cooking and a texture that is not dense and compact due to the predominant composition of unsaturated fatty acids. The use of emulsifiers from natural ing...

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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 2023-11-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
animal fat replacer
casein
emulsifier
texture
vegetable fat
Online Access:https://jitek.ub.ac.id/index.php/jitek/article/view/733

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