Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), an...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 4 vom: 26. Juni, Seite 329-339
1. Verfasser:	Atalar, İlyas (VerfasserIn)
Weitere Verfasser:	Gül, Osman, Kurt, Abdullah, Saricaoğlu, Furkan Türker, Gençcelep, Hüseyin
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Meat products cold storage emulsions food texture oxidation Emulsions Malondialdehyde 4Y8F71G49Q