Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging
Journal of Food Measurement and Characterization(2024)
摘要
Omega-rich oils have been tested to substitute beef solid fats for extending shelf life and nutritional considerations. This method of substitution could alter the sensory quality of final product. Therefore, using omega-rich oils to make coating films may be a new trend to increase the shelf life of meat product without altering meat sensory qualities. Purslane seed oil (PSO) as omega-rich oil was mixed with soy protein isolate (SPI) at different concentrations of 0, 1, 2, and 3
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关键词
Soybean protein isolate,Omega-rich oil,Edible film,Functional,Thermal properties,Beef burger patties preservation
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