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

• Main Authors: Mohd Razali Faridah, Masni Mat Yusoff, Ashari Rozzamri, Wan Zunairah Wan Ibadullah, Amelia Najwa Ahmad Hairi, Nur Hardy Abu Daud, Nurul Huda, Mohammad Rashedi Ismail-Fitry
• Format: Article
• Language: English; English
• Published: Multidisciplinary Digital Publishing Institute (MDPI) 2023
• Subjects: SF105-109 Breeding and breeds; Food processing and manufacture
• Online Access: https://eprints.ums.edu.my/id/eprint/42250/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/42250/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/42250/; https://doi.org/10.3390/foods12030597

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. Six emulsions were developed: control (chicken skin), sample A (PS at MR of 3...