Effect of flaxseed oil double emulsion with tea polyphenol on the gel characteristics, antioxidant property and water mobility in reduced‐fat pork batter

• Published in: International journal of food science & technology Vol. 57; no. 10; pp. 6399 - 6408
• Main Authors: Li, Yan‐ping, Bai, Rong, Feng, Liang, Kang, Zhuang‐Li, Xu, Gui‐hua, Ma, Han‐Jun
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.10.2022
• Subjects: antioxidant activity; Antioxidants; backfat; batters; chewiness; Colour; Cooking; double emulsion; Double emulsions; Emulsification; emulsifying; Emulsions; fat; Flaxseed oil; gels; gum arabic; linseed oil; Microstructure; Mobility; pH effects; polyphenols; Pork; pork quality; Rheological properties; Rheology; tea; texture; Vegetable oils; Whey; Whey protein

Summary The changes in gel characteristics, rheology and antioxidant properties, microstructure and water mobility were studied to investigate the potential use of flaxseed oil double emulsion to replace pork back‐fat (25%, 50%, 75% and 100%) in reduced‐fat pork batter. The flaxseed oil double emuls...