Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine com...

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Detalles Bibliográficos
Autores principales: Rosmawati, Tawali, Abu Bakar, Said, Muhammad Irfan, Sari, Sri Fatmah, Anwar, Lely Okmawaty, Nurdin, Iin Nurdianty, Said, Anwar, Tamtama, Ary, Auza, Fuji Astuty, Zzaman, Wahidu, Jeinie, Mohammad Halim, Rahman, Mohd Nazri Abdul, Huda, Nurul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9918369/
https://www.ncbi.nlm.nih.gov/pubmed/36779082
http://dx.doi.org/10.1155/2023/6877904

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9918369/
https://www.ncbi.nlm.nih.gov/pubmed/36779082
http://dx.doi.org/10.1155/2023/6877904

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