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

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-12-12 DOI:10.1080/10942912.2023.2292470

Nur Hamizah Hamid, Namasivayam Navaranjan

引用次数: 0

摘要

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。

查看原文本刊更多论文

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

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...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

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.