Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, Qian Chen, Qian Liu, Baohua Kong
Topics & Concepts
ChewinessFood scienceEmulsionChemistryFlavorModified atmosphereAnimal fatPolyunsaturated fatty acidOdorVegetable oilFatty acidBiochemistryShelf lifeOrganic chemistryMeat and Animal Product QualityFood Chemistry and Fat AnalysisSensory Analysis and Statistical Methods