Effect of storage time on the quality of chicken sausages produced with fat replacement by collagen gel extracted from chicken feet

The objective of this study was to evaluate the use of collagen gel extracted from chicken feet on chicken sausages during 42 d of refrigerated storage. Three chicken sausages were processed: standard (SS); replacing 50% fat with commercial collagen powder (SC); replacing 50% fat with chicken foot c...

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Detalles Bibliográficos
Autores principales: Araújo, Íris B.S., Lima, Darlinne Amanda S., Pereira, Sérgio F., Paseto, Rafaella P., Madruga, Marta S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858033/
https://www.ncbi.nlm.nih.gov/pubmed/33518083
http://dx.doi.org/10.1016/j.psj.2020.10.029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858033/
https://www.ncbi.nlm.nih.gov/pubmed/33518083
http://dx.doi.org/10.1016/j.psj.2020.10.029

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