A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative,...

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Detalles Bibliográficos
Autores principales: Ashakayeva, Rysgul, Assenova, Bakhytkul, Tumenova, Galiya, Nurgazezova, Almagul, Zhumanova, Gulnara, Atambayeva, Zhibek, Baikadamova, Assemgul, Il, Dmitrii, Dautova, Assel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740514/
https://www.ncbi.nlm.nih.gov/pubmed/36496695
http://dx.doi.org/10.3390/foods11233886

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740514/
https://www.ncbi.nlm.nih.gov/pubmed/36496695
http://dx.doi.org/10.3390/foods11233886

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