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Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties

Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (<i>Mu...

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Principais autores: Hana Mohd Zaini, Mohd Dona Bin Sintang, Jumardi Roslan, Suryani Saallah, Elisha Munsu, Nurul Shaeera Sulaiman, Wolyna Pindi
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-11-01
Serier:Applied Sciences
Fag:
banana peel
meat emulsions
dietary fibre
functional meat product
sausages
Online adgang:https://www.mdpi.com/2076-3417/11/22/10849
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