Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages
نویسندگان
چکیده
منابع مشابه
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Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages
The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; these correlate negatively to consistency and hardness. This has been attributed to the protein gel...
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ژورنال
عنوان ژورنال: DYNA
سال: 2019
ISSN: 2346-2183,0012-7353
DOI: 10.15446/dyna.v86n209.73329