Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%,...

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Bibliographic Details
Main Authors: Aidyn Igenbayev, Mukhtarbek Kakimov, Maigul Mursalykova, Bartosz Wieczorek, Bożena Gajdzik, Radosław Wolniak, Damian Dzienniak, Michał Bembenek
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
meat patties
oleogel
PUFA composition
physicochemical parameters
sensory characteristics
organoleptic characteristics
Online Access:https://www.mdpi.com/2304-8158/13/23/3849
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