Dried Vegetables as Potential Clean-Label Phosphate Substitutes in Cooked Sausage Meat

While phosphates are key additives in sausage production, their use conflicts with consumer preferences for “natural” foods. In this study, we investigated the potential of using vegetables as “clean-label” phosphate substitutes and their effects on water holding capacity, consumer acceptance, color...

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Autors principals:	Ingrid Weigel, Sarah Nistler, Rohtraud Pichner, Silvia Budday, Sabrina Gensberger-Reigl
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-05-01
Col·lecció:	Foods
Matèries:	phosphate meat products sausages phosphate substitutes clean-label freeze-dried vegetables
Accés en línia:	https://www.mdpi.com/2304-8158/12/10/1960
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