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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |