Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

@inproceedings{Serdarolu2016EffectsOP,
  title={Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions},
  author={Meltem Serdaroǧlu and Berker Nacak and Merve Karabıyıkoğlu and G{\"o}kçen Keser},
  booktitle={Korean journal for food science of animal resources},
  year={2016}
}
The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were… CONTINUE READING