Method for reducing the amount of cholesterol and / or improving texture and / or reducing weight loss and / or increasing fat stability of a meat food product, as well as using a lipid acyltransferase.
LIV SPANGER CHRISTIANSEN,JORN BORCH SOE,JESPER KAMPP
申请号：
BRPI0910705
公开号：
BRPI0910705A2
申请日:
2009.04.08
申请国别(地区):
BR
年份:
2015
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.
