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
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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。
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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.
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