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...

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Bibliografiske detaljer
Udgivet i:J Anim Sci Technol
Main Authors: Choi, Ji Seon, Chin, Koo Bok
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society of Animal Sciences and Technology 2020
Fag:
Research Article
Online adgang: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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