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Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties
Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. Th...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391748/ https://www.ncbi.nlm.nih.gov/pubmed/34441522 http://dx.doi.org/10.3390/foods10081744 |