Abstract：In order to develop a composite fat replacer, glycerin monostearate, modified starch, glutamine aminotransferase,
refined tallow were formulated and their optimal percentages in the fat replacer were determined using a L9(34) orthogonal array
design to be glycerin monostearate 1.9%, modified starch 2.6%, glutamine aminotransferase 0.3% and refined tallow 31%.
Meanwhile, the application of the composite fat replacer in beef products was judged by the combined use of sensory evaluation
and computer vision imaging to accurately identify beef marbling grades.
胡铁军；范晶晶；秦凤贤；何彬. 复合脂肪替代物在牛肉制品中的应用[J]. 肉类研究, 2011, 25(8): 31-33.
HU Tie-jun;FAN Jing-jing;QIN Feng-xian;HE Bin. Formulation of a Composite Fat Replacer and Its Application in Beef Products. Meat Research, 2011, 25(8): 31-33.
2011, Vol. 25 
