Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071660802653530
Reference52 articles.
1. Functionality of muscle constituents in the processing of comminuted meat products
2. Effects of salt reduction on the rheological and gelation properties of beef, pork and poultry meat batters
3. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters
4. Quality Characteristics of Cured Turkey Thigh Meat with Added Hydrocolloids
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1. Methods to improve the quality of low-salt meat products: a meta-analysis;Food Quality and Safety;2023-01-01
2. Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico – Chemical properties of beef salt – Soluble protein and its application in low fat salami;Food Hydrocolloids;2016-02
3. Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate;Journal of Texture Studies;2015-12-13
4. Effect of Salt and Liver/Fat Ratio on Microstructure, Emulsion Stability, Texture and Sensory Mouth Feel of Liver Paste;Food and Bioprocess Technology;2014-01-09
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