Egg white powder‐stabilised multiple (water‐in‐olive oil‐in‐water) emulsions as beef fat replacers in model system meat emulsions
作者: Burcu ÖztürkMüge UrguMeltem Serdaroğlu
作者单位: 1Ege University, Engineering Faculty Food Engineering Department 35100 Bornova İzmir Turkey
刊名: Journal of the Science of Food and Agriculture, 2017, Vol.97 (7), pp.2075-2083
来源数据库: Wiley Journal
DOI: 10.1002/jsfa.8012
关键词: multiple emulsiondouble emulsionegg white powderolive oilmodel system meat emulsionbeef
原始语种摘要: Abstract(#br)BACKGROUND(#br)Today, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions ( MSME ) in which beef fat (C) was totally replaced by 10% (E‐10), 20% (E‐20) or 30% (E‐30) multiple emulsions ( W1 /O/ W2 ) prepared with olive oil and egg white powder ( EWP ).(#br)RESULTS(#br)Incorporation of W1 /O/ W2 emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), and modified fatty acid composition, significantly increasing mono‐ and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E‐20 and E‐30 samples had lower...
全文获取路径: Wiley  (合作)

  • emulsions 乳剂
  • olive oil 橄榄油
  • in 
  • water 
  • multiple 多次的
  • white 白色
  • powder 粉末
  • system 
  • expressible 可以表示的
  • fatty 脂肪的