Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck skin (P < 0.05) than for the control. Storage...

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Bibliographic Details
Published in:Poult Sci
Main Authors: Kim, Tae-Kyung, Lee, Min Hyeock, Kim, Se-Myung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Format: Artigo
Language:Inglês
Published: Elsevier 2020
Subjects:
Processing and Products
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC7858133/
https://ncbi.nlm.nih.gov/pubmed/33518086
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.10.044
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