Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions
Articles > Article · 2016
Authors: Burcu ÖZTÜRK KERİMOĞLU, Müge URGU ÖZTÜRK, Fatma Meltem SERDAROĞLU
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Journal Indexed in SCI Expanded, International, 2016, vol 97, pp 2075-2083
DOI: 10.1002/jsfa.8012
Summary
BACKGROUNDToday, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W-1/O/W-2) prepared with olive oil and egg white powder (EWP).