Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability

This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, wer...

Descripción completa

Detalles Bibliográficos
Autores principales: Han, Xiaocui, Li, Binbin, Puolanne, Eero, Heinonen, Marina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048543/
https://www.ncbi.nlm.nih.gov/pubmed/36981188
http://dx.doi.org/10.3390/foods12061262

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048543/
https://www.ncbi.nlm.nih.gov/pubmed/36981188
http://dx.doi.org/10.3390/foods12061262

Ejemplares similares