Effects of palm fat blends inclusion on the quality of chicken frankfurters
Three types of palm fats (PF) to be incorparated into meat batters were prepared from palm oil (PO) and palm stearin (POs) with the ratio ofpO:POs at 60:40, 70:30 and 80:20 (wt/wt). The slip melting point (SMP), iodine value (IV) and solid fat content (SFC) ofPF were measured. Eight formulations off...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2002
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3397/1/Effects_of_Palm_Fat_Blends_Inclusion_on_the_Quality_of_Chicken_Frankfurters.pdf |