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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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LI Peng, SUN Jingxin, WANG Baowei, LI Jing, XU Mengshan, HUANG Ming, WANG Shubai, ZUO Changxi, JIN Jun, QIN Yanlan, ZHOU Xinghu, LI Guoyu. Storage Stability of Chicken Fat Obtained by Dry Fractionation[J]. Meat Research, 2018, 32(7): 54-58. |
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2006, Vol. 20 
