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
English
Published: Multidisciplinary Digital Publishing Institute (MDPI) 2023
Subjects:
SF105-109 Breeding and breeds
Food processing and manufacture
Online Access:https://eprints.ums.edu.my/id/eprint/42250/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/42250/2/FULL%20TEXT.pdf

Internet

https://eprints.ums.edu.my/id/eprint/42250/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/42250/2/FULL%20TEXT.pdf

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