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Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties

Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties

Ayesha Anwar, Sadia Aslam and Nauman Khalid*

Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000 Pakistan
 
Ayesha Anwar and Sadia Aslam have contributed equally to this article.
 
* Corresponding author: [email protected]

Fig. 1.

Biochemical components of A, fat; B, protein; C, moisture; D, ash content.

Fig. 2.
Sensory analysis of different beef patties.
Equation 1
Equation 2
Equation 3
Equation 4
Equation 5
Equation 6

Pakistan Journal of Zoology

October

Pakistan J. Zool., Vol. 56, Iss. 5, pp. 2001-2500

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