World Journal of Engineering Research and Technology (WJERT) has indexed with various reputed international bodies like : Google Scholar , Index Copernicus , Indian Science Publications , SOCOLAR, China , International Institute of Organized Research (I2OR) , Cosmos Impact Factor , Research Bible, Fuchu, Tokyo. JAPAN , Scientific Indexing Services (SIS) , Jour Informatics (Under Process) , UDLedge Science Citation Index , International Impact Factor Services , International Scientific Indexing, UAE , International Society for Research Activity (ISRA) Journal Impact Factor (JIF) , International Innovative Journal Impact Factor (IIJIF) , Science Library Index, Dubai, United Arab Emirates , Scientific Journal Impact Factor (SJIF) , Science Library Index, Dubai, United Arab Emirates , Eurasian Scientific Journal Index (ESJI) , Global Impact Factor (0.342) , IFSIJ Measure of Journal Quality , Web of Science Group (Under Process) , Directory of Research Journals Indexing , Scholar Article Journal Index (SAJI) , International Scientific Indexing ( ISI ) , Scope Database , Academia , Research Publication Rating and Indexing , 

World Journal of Engineering Research and Technology

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Engineering Research and Technology

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

ISSN 2454-695X

Impact Factor : 7.029

ICV : 79.45

WJERT Citation

  All Since 2020
 Citation  172  110
 h-index  7  5
 i10-index  1  0

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Abstract

FAT REPLACERS IN MEAT: A BRIEF REVIEW

Heena Jalal, Parveez Ahmad Para, Subha Ganguly*, Arpita Padhy,
Praveen Kumar Praveen , Rajesh Wakchaure

ABSTRACT

Fat replacers in meats are ingredients that contribute a minimum of calories to formulated meats and do not dramatically alter organoleptic and processing properties. Fat replacers or substitutes are ingredients that contribute a minimum of calories to formulated meats and alter flavor, tenderness, mouth feel, viscosity and other sensory and processing properties (Cengiz and Gokoglu, 2007).

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