Emulsion, texture and microstructure of chicken mortadella: Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella - Couverture souple

Marques Luiz, Andre Henrique; Novy Quadri, Mara Gabriela

 
9786203326192: Emulsion, texture and microstructure of chicken mortadella: Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella
Couverture souple
ISBN 10 : 6203326194 ISBN 13 : 9786203326192
Editeur : Our Knowledge Publishing, 2025

Synopsis

The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry.

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Éditeur
Our Knowledge Publishing
Date d'édition
2025
Langue
anglais
ISBN 10 
6203326194
ISBN 13 
9786203326192
Reliure
Broché
Nombre de pages
56
Coordonnées du fabricant
non disponible
Personne responsable
non disponible