Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: Which is more practical?
This review details the different approaches to replacing animal fat used in meat products
with non-animal fat ingredients based on their physical forms during processing. Six different …
with non-animal fat ingredients based on their physical forms during processing. Six different …
Food vegetable and fruit waste used in meat products
M Calderón-Oliver… - Food reviews …, 2022 - Taylor & Francis
The food industry generates a considerable amount of waste every year, and these wastes
include the inedible parts of fruits and vegetables as well as those that exceed maturity for …
include the inedible parts of fruits and vegetables as well as those that exceed maturity for …
Is it possible to produce a low-fat burger with a healthy n− 6/n− 3 PUFA ratio without affecting the technological and sensory properties?
RT Heck, RG Vendruscolo, M de Araújo Etchepare… - Meat science, 2017 - Elsevier
Burgers subjected to lipid reformulation were made by replacing 50% of the fat component
by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic …
by microparticles containing chia (CO) and linseed (LO) oils obtained by external ionic …
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers
LAA dos Santos Alves, JM Lorenzo, CAA Gonçalves… - Meat science, 2016 - Elsevier
The effect of pork skin (PS) and green banana flour (GBF) on the physicochemical,
technological, microbiological, and sensory properties of Bologna-type sausages was …
technological, microbiological, and sensory properties of Bologna-type sausages was …
[HTML][HTML] Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage
This research was focused to unveil the role of natural antioxidants in meat products based
on the current inclination of consumers and food industries towards natural antioxidants …
on the current inclination of consumers and food industries towards natural antioxidants …
The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage
Chicken sausages included with three different quantities of banana (Musa balbisiana) peel
powder. The technological properties (cooking yield, texture, water‐holding capacity, color …
powder. The technological properties (cooking yield, texture, water‐holding capacity, color …
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was
evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with …
evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with …
Quality of beef burgers formulated with fat substitute in a form of freeze-dried hydrogel enriched with açai oil
The growing number of people at high risk of cardiovascular disease development
contributed to both changes in diets by consumers and the reformulation of food products by …
contributed to both changes in diets by consumers and the reformulation of food products by …
Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers
IH Badar, Z Wang, Y Zhou, X Guo, MH Jaspal, B Kong… - Meat Science, 2024 - Elsevier
The study aimed to fabricate healthier beef burgers using high internal phase Pickering
emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy …
emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy …
Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella
BE Auriema, FJ Correa, R Silva, PTS Soares… - Food Research …, 2022 - Elsevier
Reducing the fat content of processed meat products has become necessary due to
consumer-driven demand for healthier foods. In this sense, this study aimed to characterize …
consumer-driven demand for healthier foods. In this sense, this study aimed to characterize …