Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties
نویسندگان
چکیده
منابع مشابه
Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% anim...
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The objective of this study was to evaluate the chemical, physical and sensory characteristics of lowfat beef patties formulated by replacing different levels (25, 50, 75 and 100%) of fat with hydrated potato flakes. Uncooked and cooked beef patties formulated with potato flakes had higher (p#0.05) moisture, carbohydrate and ash content and lower (p#0.05) fat contents than that of the control. ...
متن کاملQuality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proxi...
متن کاملEvaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise
In the present study, salep and chitosan hydrocolloid were used as stabilizers and fat replacer in low-fat mayonnaise and rheological and physicochemical characteristics were evaluated. Fat has been substituted with 0.1, 0.2 and 0.3% chitosan and 6.4, 0.0, 0.7, 1.0 and 1.3% salep. High-fat mayonnaise sample or control with 67% fat and without salep and chitosan(FF), mayonnaise with 67% fat and...
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2007
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.2007.588