Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion

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This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 3...

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Bibliographic Details
Main Authors: Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, Mohammad Rashedi Ismail-Fitry
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
fat mimetics
fat substitutes
meat products
palm-based products
sausages
Online Access:https://www.mdpi.com/2304-8158/12/3/597

Internet

https://www.mdpi.com/2304-8158/12/3/597

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