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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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 09. Dez., Seite 10820132241261133
Auteur principal:	Nacimento, Renata do (Auteur)
Autres auteurs:	Vidal, Vitor Andre Silva, de Souza Paglarini, Camila, Domínguez, Rubén, Lorenzo, José M, Barros, Julliane Carvalho, Cristianini, Marcelo, Pollonio, Marise Aparecida Rodrigues
Format:	Article en ligne
Langue:	English
Publié:	2024
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Emerging technologies hydrostatic pressure meat emulsion myofibrillar protein sodium reduction