Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion

HIGHLIGHTS

• who: Mohd Razali Faridah et al. from the Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia have published the research work: Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion, in the Journal: Foods 2023, 12, 597. of /2023/
• what: This study evaluated the effects of palm shortenings (PS) with varying melting ranges (MR) on the physicochemical emulsion stability rheological thermal textural and microtextural properties of chicken meat emulsions. Chicken skin contains about 53.10 . . .
  

   

  

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