Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacu...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:J Anim Sci Technol
Egile Nagusiak: Choi, Ji Seon, Chin, Koo Bok
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Korean Society of Animal Sciences and Technology 2020
Gaiak:
Research Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7416166/
https://ncbi.nlm.nih.gov/pubmed/32803189
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.4.577
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