Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physi...

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Detalles Bibliográficos
Autores principales: Wi, Gihyun, Bae, Junhwan, Kim, Honggyun, Cho, Youngjae, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230993/
https://www.ncbi.nlm.nih.gov/pubmed/32276505
http://dx.doi.org/10.3390/foods9040461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230993/
https://www.ncbi.nlm.nih.gov/pubmed/32276505
http://dx.doi.org/10.3390/foods9040461

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