Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages

OBJECTIVE: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. METHODS: Four sausage mix formulations were prepared viz.control (0...

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Detalles Bibliográficos
Autores principales: Moirangthem, S., Laskar, S. K., Das, A., Upadhyay, S., Hazarika, R. A., Mahanta, J. D., Sangtam, H. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9262725/
https://www.ncbi.nlm.nih.gov/pubmed/35240023
http://dx.doi.org/10.5713/ab.21.0530

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9262725/
https://www.ncbi.nlm.nih.gov/pubmed/35240023
http://dx.doi.org/10.5713/ab.21.0530

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