Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase

Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expre...

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Detalles Bibliográficos
Autores principales: Hemung, Bung-Orn, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682524/
https://www.ncbi.nlm.nih.gov/pubmed/26761832
http://dx.doi.org/10.5851/kosfa.2015.35.2.225

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682524/
https://www.ncbi.nlm.nih.gov/pubmed/26761832
http://dx.doi.org/10.5851/kosfa.2015.35.2.225

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