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- Barbut, S.; Wood, J.; Marangoni, A.G.
- Journal of food science 2016 v.81 no.9 pp. C2183
- sensation, etc ; beef; canola oil; cellulose; hardness; hot dogs; juiciness; mechanical properties; sensory evaluation; shear stress; tallow; texture; vegetable oil; Show all 13 Subjects
- ... Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel‐I (OG‐I), 8% EC + 3.0% SMS (OG‐II), and 10% EC ...