Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
ABSTRACT: This study aimed to optimize the emulsification of olive oil in chicken sausage production at varying cutting times (30, 45, and 60 s) and cooking temperatures (63, 73, and 83°C). Pork backfat sausages were prepared as controls, using the same variables. The quality attributes of the sausa...
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| Main Authors: | , , , , , |
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| Format: | article |
| Language: | EN |
| Published: |
Elsevier
2022
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| Subjects: | |
| Online Access: | https://doaj.org/article/f57505fe99ed4c76bfab771941b6a29a |
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