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Abstract the functionality,using methods and successful cases of emulsifying stabilizer had been introduced in this article,the emulsion can be formed by stabilizer,water and fat at some extent ratio,it is thermo-stable, adding it in meat product can achieve the following advantages: reduces product cost,improves product flavour,avoids fat separation in finished product。
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YAO Meijie, QI Jiajing, YANG Xiaoyin, MAO Yanwei, XU Baochen, HAO Jiangang, GU Yue, ZHANG Yimin, LIANG Rongrong. Effect of Different pH on the Structure and Thermal Stability of Myoglobin[J]. Meat Research, 2024, 38(6): 1-8. |
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2006, Vol. 20 
