Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fi...

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Detalles Bibliográficos
Autores principales: Khushboo, Kaushik, Nutan, Widell, Kristina Norne, Slizyte, Rasa, Kumari, Asha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001017/
https://www.ncbi.nlm.nih.gov/pubmed/36900512
http://dx.doi.org/10.3390/foods12050995

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001017/
https://www.ncbi.nlm.nih.gov/pubmed/36900512
http://dx.doi.org/10.3390/foods12050995

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