![]() The static and dynamic rheological observations of the emulsions showed that the emulsions had pseudo-plastic behavior, and the PGL emulsion presented a larger viscosity and a higher storage modulus (G') and loss modulus (G'') compared with the other two emulsions (P<0.05). The PGL emulsion presented smaller droplet sizes, thus decreasing particle aggregation and improving emulsion stability. The GL and PGL emulsions had significantly higher emulsifying activity indices and emulsion stability indices than the lard emulsion (P<0.05). The objective of this study was to investigate the emulsifying properties and oxidative stability of emulsions prepared with porcine myofibrillar proteins (MPs) and different lipids, including lard, glycerolized lard (GL) and purified glycerolized lard (PGL). Properties and oxidative stability of emulsions prepared with myofibrillar protein and lard diacylglycerols.ĭiao, Xiaoqin Guan, Haining Zhao, Xinxin Chen, Qian Kong, Baohua ![]() “Leaf Lard†is lard prepared from fresh. ![]() The tissues shall be reasonably free from blood, and shall not include stomachs, livers, spleens, kidneys, and brains, or settlings and skimmings. ![]() (a) Lard is the fat rendered from clean and sound edible tissues from swine.
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