Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion

Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion

This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical, emulsion stability, rheological, thermal, textural, and microtextural properties of chicken meat emulsions. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 3...

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Bibliographic Details
Main Authors: Faridah, Mohd Razali, Mat Yusoff, Masni, Rozzamri, Ashari, Wan Ibadullah, Wan Zunairah, Ahmad Hairi, Amelia Najwa, Abu Daud, Nur Hardy, Nurul Huda, Ismail-Fitry, Mohammad Rashedi
Format: Article
Language:English
Published: Multidisciplinary Digital Publishing Institute 2023
Online Access:http://psasir.upm.edu.my/id/eprint/107518/
http://psasir.upm.edu.my/id/eprint/107518/1/Effect%20of%20Palm-Based%20Shortenings%20of%20Various%20Melting%20Ranges%20as%20Animal%20Fat%20Replacers%20on%20the%20Physicochemical%20Properties%20and%20Emulsion%20Stability%20of%20Chicken%20Meat%20Emulsion.pdf

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