Cold‐batter mincing of hot‐boned and crust‐freeze‐air‐chilled ham muscle reduced fat content in protein gels

2020 ◽  
Vol 55 (10) ◽  
pp. 3267-3277
Author(s):  
Hong Chul Lee ◽  
Morgan P. Wonderly ◽  
Siroj Pokharel ◽  
Gale M. Strasburg ◽  
Bradley P. Marks ◽  
...  
Keyword(s):  
Fat Content ◽  
Reduced Fat ◽  
Protein Gels

Author response for "Cold-batter Mincing of Hot-boned and Crust-freeze-air-chilled Ham Muscle Reduced Fat Content in Protein Gels"

2020 ◽  
Author(s):  
H.C. Lee ◽  
M. Wonderly ◽  
S. Pokharel ◽  
G.M. Strasburg ◽  
B.P. Marks ◽  
...  
Keyword(s):  
Fat Content ◽  
Author Response ◽  
Reduced Fat ◽  
Protein Gels

scholarly journals Designing a Clean Label Sponge Cake with Reduced Fat Content

2016 ◽  
Vol 81 (10) ◽  
pp. C2352-C2359 ◽  
Author(s):  
Cristina Eslava-Zomeño ◽  
Amparo Quiles ◽  
Isabel Hernando
Keyword(s):  
Fat Content ◽  
Sponge Cake ◽  
Reduced Fat

scholarly journals Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

2011 ◽  
Vol 31 (3) ◽  
pp. 629-634 ◽  
Author(s):  
Anna Cecilia Venturini ◽  
Ângela Dulce Cavenaghi ◽  
Carmen Josefina Contreras Castillo ◽  
Eliane Marta Quiñones
Keyword(s):  
Fat Content ◽  
Reduced Fat

Retail Chilled Display Storage of High- and Reduced-Fat Sliced Bologna

1997 ◽  
Vol 60 (9) ◽  
pp. 1099-1104 ◽  
Author(s):  
F. JIMÉNEZ COLMENERO ◽  
J. CARBALLO ◽  
P. FERNÁNDEZ ◽  
S. COFRADES ◽  
E. CORTÉS
Keyword(s):  
Storage Temperature ◽  
Color Stability ◽  
Fat Content ◽  
High Fat ◽  
Chilled Storage ◽  
Reduced Fat ◽  
Texture Parameters ◽  
Residual Nitrite ◽  
Color Fading ◽  
Photochemical Action

This study examined the influence of light (1,900 lux) and dark display conditions on purge loss, color, residual nitrite, rancidity, texture, and microbiological changes of sliced vacuum packaged high-fat (24.7%) and reduced-fat (9.4%) bologna during chilled storage at 2 and 7°C. Color stability was more dependent upon photochemical action than upon temperature. The rate of color fading was greater at a lower fat content. Residual nitrite depletion varied according to fat content, chill temperature, and display conditions. High-fat sausages were harder and chewier (P < 0.05) than reduced-fat sausages. Texture parameters were not appreciably influenced by storage temperature or exposure to light. Microbiological counts were higher in reduced-fat samples than in high-fat samples. Temperature influenced the growth of microflora in sliced bologna sausage, but light had no important effect.

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