The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure.In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed oil (3:2 w/w).Fatty acids composition and their positional distribution in triacylglycerol, melting