Effects of palm fat blends inclusion on the quality of chicken frankfurters

Effects of palm fat blends inclusion on the quality of chicken frankfurters

Three types of palm fats (PF) to be incorparated into meat batters were prepared from palm oil (PO) and palm stearin (POs) with the ratio ofpO:POs at 60:40, 70:30 and 80:20 (wt/wt). The slip melting point (SMP), iodine value (IV) and solid fat content (SFC) ofPF were measured. Eight formulations off...

Full description

Bibliographic Details
Main Authors: Tan, S. S., Abdullah, Aminah, Babji, Abdul Salam, Affandi, Mohd Suria
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2002
Online Access:http://psasir.upm.edu.my/id/eprint/3397/
http://psasir.upm.edu.my/id/eprint/3397/1/Effects_of_Palm_Fat_Blends_Inclusion_on_the_Quality_of_Chicken_Frankfurters.pdf

Similar Items

Similar Items