Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage

The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES and 40% chicken, S3: 30% ES and 30% chicken, and S4: 40% ES and 20% chicken) for...

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Detalles Bibliográficos
Autores principales: Kang, Kyu-Min, Lee, Sol-Hee, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728508/
https://www.ncbi.nlm.nih.gov/pubmed/35028575
http://dx.doi.org/10.5851/kosfa.2021.e63

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728508/
https://www.ncbi.nlm.nih.gov/pubmed/35028575
http://dx.doi.org/10.5851/kosfa.2021.e63

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