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

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
Tapa blanda
ISBN 10: 6203326194 ISBN 13: 9786203326192
Editorial: Our Knowledge Publishing, 2025

Sinopsis

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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Editorial
Our Knowledge Publishing
Año de publicación
2025
Idioma
Inglés
ISBN 10 
6203326194
ISBN 13 
9786203326192
Encuadernación
Tapa blanda
Número de páginas
56
Contacto del fabricante
no disponible
Persona responsable
no disponible