Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion
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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Multidisciplinary Digital Publishing Institute (MDPI)
2023
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| Subjects: | |
| 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 |
