Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

Autor:	Guang-Hui Liu, Jing-Chao Fan, Zhuang-Li Kang, Igor Mazurenko
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Emulsion stability Pre-emulsified sesame oil Relaxation time Water mobility β-sheet Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	Current Research in Food Science, Vol 5, Iss , Pp 1084-1090 (2022)
Druh dokumentu:	article
ISSN:	2665-9271
DOI:	10.1016/j.crfs.2022.06.009
Popis:	In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa) were investigated. The emulsion stability, cooking yield, L* value, texture properties, initial relaxation times of T2b, T21, and T22, and peak ratios of P21 in the samples treated under 200 and 400 MPa significantly increased (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/c5a86f6d8ece4d6a8e3f36789507bc2f Zobrazit plný text záznamu View record in DOAJ