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-Reference-Cited by-同舟云学术

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

Published:2019-01 Issue: Volume:147 Page:135-143
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Abbasi Esmaeel,Amini Sarteshnizi Roghayeh,Ahmadi Gavlighi Hassan^ORCID,Nikoo Mehdi,Azizi Mohammad Hossein,Sadeghinejad Nushin

Funder

Tarbiat Modares University

Publisher

Elsevier BV

Subject

Food Science

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3. Effect of gum tragacanth as a fat replacer on rheological, sensory and texture properties of low-fat mayonnaise;Amiri Aghdaei;Iranian Food Science and Technology Research Journal,2012

4. Official Methods of Analysis of the Association of Official Analytical Chemist;AOAC,1990

5. Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical, and microstructural properties;Aziznia;Journal of Dairy Science,2008

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