Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts

Author:

Totosaus Alfonso,Pérez-Chabela M. Lourdes

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Importance of fat emulsification and protein matrix characteristics in meat batter stability;Barbut;Journal of Muscle Foods,1995

2. Influence of sodium, potassium and magnesium chloride on thermal properties of beef muscle;Barbut;Journal of Food Science,1991

3. Texture profile analysis;Bourne;Food Technology,1978

4. Texture profile analysis – methodology interpretation clarified;Bourne;Journal of Food Science,1995

5. Morphology and texture of bologna sausage as related to content of fat, starch and egg white;Carballo;Journal of Food Science,1996

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