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| Formulation of a Composite Fat Replacer and Its Application in Beef Products |
| HU Tie-jun;FAN Jing-jing;QIN Feng-xian;HE Bin |
| Jilin Province Changchun Haoyue Islamic Meat Co.Ltd., Changchun 130013, China |
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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.
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2011, Vol. 25 
