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Keywords: Gelled carrageenan
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Journal Articles
Canola and olive oil gelled emulsions as pork fat replacers in beef burgers
Available to PurchaseMaiara Fonseca Dias, Angélica Sousa Guimarães, Augusto Aloísio Benevenuto Júnior, Vanessa Riani Olmi Silva, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Journal:
British Food Journal
British Food Journal (2022) 124 (1): 50–60.
Published: 17 June 2021
... were measured before and after cooking process to determinate the cooking loss (CL) and diameter reduction (DR), expressed as percentage. The moisture of the cooked sample was also measured (AOAC, 2012) and the water retention calculated: Gelled carrageenan Lipid oxidation Fatty acids profile...
