Quality of low-fat chicken sausages with added chicken feet collagen
نویسندگان
چکیده
منابع مشابه
Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages
The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 2019
ISSN: 0032-5791
DOI: 10.3382/ps/pey397