Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?-Reference-Cited by-同舟云学术

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Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical?

Published:2022-08-07 Issue: Volume: Page:1-33
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Asyrul-Izhar Abu Bakar¹^ORCID,Bakar Jamilah¹^ORCID,Sazili Awis Qurni²^ORCID,Meng Goh Yong³^ORCID,Ismail-Fitry Mohammad Rashedi¹^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia

2. Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia

3. Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Malaysia

Funder

Ministry of Higher Education

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2108439

Reference214 articles.

1. Functional emulsion gels as pork back fat replacers in Bologna sausage

2. Bioactive Compounds in Functional Meat Products

3. A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs

4. What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC?

5. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage

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1. Potential of Fat Replacers To Develop Low/Or Reduced-Fat Mayonnaise and Salad Dressing Systems: An Updated Review;Current Nutrition & Food Science;2025-02

2. Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes;International Journal of Food Science & Technology;2024-09-11

3. Dietary fiber: an unmatched food component for sustainable health;Food and Agricultural Immunology;2024-08-15

4. Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects;ACS Food Science & Technology;2024-08-10

5. Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality;Meat Science;2024-04

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