Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder.

@article{Yogesh2015TechnologicalPA,
  title={Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder.},
  author={K. M. Yogesh and Bilal A. Langoo and Satish Kumar Sharma and Deep Narayan Yadav},
  journal={Journal of food science and technology},
  year={2015},
  volume={52 3},
  pages={1610-7}
}
Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P < 0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P < 0… CONTINUE READING

From This Paper

Topics from this paper.

Similar Papers

Loading similar papers…