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World Journal of Engineering
Research and Technology

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Engineering Research and Technology

ISSN 2454-695X

Impact Factor : 5.924

ICV : 79.45

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Indexing

  Indexing

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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