Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties

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Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties

Ayesha Anwar, Sadia Aslam and Nauman Khalid*

Author Affiliations

Department of Food Science and Technology, School of Food and Agricultural Sciences, University of Management and Technology, Lahore 54000 Pakistan

Ayesha Anwar and Sadia Aslam have contributed equally to this article.

* Corresponding author: nauman.khalid@umt.edu.pk

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Fig. 1.

Biochemical components of A, fat; B, protein; C, moisture; D, ash content.

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Fig. 2.

Sensory analysis of different beef patties.

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Equation 1

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Equation 2

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Equation 3

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Equation 4

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Equation 5

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Equation 6

This Issue

August 2023

Vol. 55, Iss. 4, Pages 1501-2000

Pakistan Journal of Zoology

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Effect of Beef Fat Replacement with Linseed Oil Emulsions on Physicochemical and Sensory Properties of Beef Patties

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