Liv Spangner Christiansen,Jorn Borch Soe,Jesper Kampp
申请号：
US14859919
公开号：
US20160081385A1
申请日:
2015.09.21
申请国别(地区):
US
年份:
2016
代理人:
摘要：
A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase； b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.； c) producing a food product from the meat； wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.
