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Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage
Incorporation of soy protein isolate (SPI) at 0, 15, and 25% levels in buffalo meat was investigated for production, quality and shelf life evaluation of emulsion sausage (ES). Quality of ES was evaluated by pH, moisture content, thiobarbituric acid (TBA) number, total plate count (TPC), and Yeast a...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551028/ https://ncbi.nlm.nih.gov/pubmed/23572639 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0045-x |
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