Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness,...

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Detalles Bibliográficos
Publicado en:Ciência e Tecnologia de Alimentos
Main Authors: Zhuang Li KANG, Dong-yang ZHU, Bin LI, Han-Jun MA, Zhao-Jun SONG
Formato: Artigo
Idioma:Inglês
Publicado: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Assuntos:
Agrociencias
LF
Pre
NMR
pork
physical
Acceso en liña:https://www.redalyc.org/articulo.oa?id=395953544016
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