Effect of Flammulina velutipes mushroom and soybean oil as a fat substitute on the quality of chicken sausage

Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density and healthier ingredients can replace some or all of...

ver descrição completa

Detalhes bibliográficos

Principais autores:	T. I. Fotina, O. Y. Koshel, S. M. Sabadash
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2023-11-01
coleção:	Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Assuntos:	flammulina velutipes mushroom, meat, soybean oil, fat substitute, chicken sausage, quality.
Acesso em linha:	https://nvlvet.com.ua/index.php/food/article/view/4914
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!