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Formulation of meat emulsions prepared with different sources of hydrocolloids
| Ingredients | Quantity (g) | |||||
|---|---|---|---|---|---|---|
| Treatment 1 | Treatment 2 | Treatment 3 | ||||
| Pork | 274.3 | 274.3 | 274.3 | 274.3 | 274.3 | 274.3 |
| Water–Ice | 130.7 | 120.7 | 130.7 | 120.7 | 130.7 | 120.7 |
| Olive oil | 75 | 75 | 75 | 75 | 75 | 75 |
| Sodium Chloride | 10 | 10 | 10 | 10 | 10 | 10 |
| Tfg | 10 | 20 | – | – | – | – |
| Dtfg | – | – | 10 | 20 | – | – |
| Starch | – | – | – | – | 10 | 20 |
| Sum | 500 | 500 | 500 | 500 | 500 | 500 |
