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Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausages were a...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8626691/ https://www.ncbi.nlm.nih.gov/pubmed/34823177 http://dx.doi.org/10.1016/j.psj.2021.101554 |