Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages

Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages

ABSTRACT: In order to mitigate the risk of cardiovascular diseases associated with excessive saturated fatty acid intake, utilizing high internal phase emulsions (HIPEs) as a substitute for animal fat in producing high-quality fat-substituted meat products is an ideal approach. This study involves t...

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Bibliographic Details
Main Authors: Fei Lu, Yujie Chi, Yuan Chi
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Poultry Science
Subjects:
Egg white protein graft
High internal phase lotion gel
Fat substitute
Intermolecular force
Texture characteristic
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124009362
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