Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacu...

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Detalles Bibliográficos
Autores principales: Choi, Ji Seon, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416166/
https://www.ncbi.nlm.nih.gov/pubmed/32803189
http://dx.doi.org/10.5187/jast.2020.62.4.577

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416166/
https://www.ncbi.nlm.nih.gov/pubmed/32803189
http://dx.doi.org/10.5187/jast.2020.62.4.577

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