Effect of high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat

High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultr...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 09. Dez., Seite 10820132241261133
1. Verfasser:	Nacimento, Renata do (VerfasserIn)
Weitere Verfasser:	Vidal, Vitor Andre Silva, de Souza Paglarini, Camila, Domínguez, Rubén, Lorenzo, José M, Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues
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 Emerging technologies hydrostatic pressure meat emulsion myofibrillar protein sodium reduction