Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet

The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot c...

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Bibliografiske detaljer
Udgivet i:Poult Sci
Main Authors: Araújo, Íris B.S., Lima, Darlinne Amanda S., Pereira, Sérgio F., Paseto, Rafaella P., Madruga, Marta S.
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2020
Fag:
Processing and Products
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7858033/
https://ncbi.nlm.nih.gov/pubmed/33518083
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.10.029
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