Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix-Reference-Cited by-同舟云学术

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Published:2018 Issue:7 Volume:9 Page:4017-4027
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Han Minyi¹²³⁴⁵^ORCID,Clausen Mathias P.⁶⁷⁸⁹¹⁰^ORCID,Christensen Morten⁶⁷⁸⁹¹⁰,Vossen Els¹¹¹²¹³¹⁴¹⁵,Van Hecke Thomas¹¹¹²¹³¹⁴¹⁵,Bertram Hanne Christine¹⁶¹⁷¹⁸¹⁰^ORCID

Affiliation:

1. Jiangsu Collaborative Innovation Center of Meat Production and Processing

2. Quality and Safety Control

3. China

4. College of Food Science and Technology

5. Nanjing Agricultural University

6. Department of Chemical Engineering

7. Biotechnology and Environmental Technology

8. University of Southern Denmark

9. Odense M

10. Denmark

11. Laboratory for Animal Nutrition and Animal Product Quality

12. Department of Animal Production

13. Ghent University

14. Ghent 9000

15. Belgium

16. Department of Food Science

17. Aarhus University

18. Aarslev DK-5792

Abstract

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.

Funder

China Scholarship Council

Nordea-fonden

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00835C

Reference43 articles.

1. Amorphous cellulose gel as a fat substitute in fermented sausages

2. Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel