Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Nur Hamizah Hamid, Namasivayam Navaranjan
{"title":"Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions","authors":"Nur Hamizah Hamid, Namasivayam Navaranjan","doi":"10.1080/10942912.2023.2292470","DOIUrl":null,"url":null,"abstract":"We aimed to explore the physiochemical and microbiological attributes of cooked chicken sausages, incorporating sesame seeds, whey protein isolate (WPI), and guar gum (GG) as non-meat replacers. Bo...","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2023.2292470","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

We aimed to explore the physiochemical and microbiological attributes of cooked chicken sausages, incorporating sesame seeds, whey protein isolate (WPI), and guar gum (GG) as non-meat replacers. Bo...
用分离乳清蛋白和瓜尔豆胶配制的低脂鸡肉香肠在不同储存条件下的质量特性
我们的目的是探索熟鸡香肠的理化和微生物特性,加入芝麻、乳清分离蛋白(WPI)和瓜尔胶(GG)作为非肉类替代品。薄。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
International Journal of Food Properties
International Journal of Food Properties 工程技术-食品科技
CiteScore
5.20
自引率
3.40%
发文量
167
审稿时长
4.3 months
期刊介绍: The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信