Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)

Effect of the addition of manioc starch, water and inulin on the technological characteristics of bicuda pâté (Sphyraena tome, Fowler, 1903)

ABSTRACT Fish and fish products are an outstanding source of essential protein and micronutrients. In cured meats, such as pâté, the technological characteristics are fundamental to the final quality of the product. The present study aimed to evaluate the effect of the addition of manioc starch, wat...

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Autores principales: Estanech,Amanda, Oliveira,Nandara, Amorim,Elizete, Valadão,Rômulo, Torrezan,Renata, Oliveira,Gesilene
Lenguaje:English
Publicado: Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:
Inulin
Fish pâté
Fishery products
Poached-bicuda
Technological properties
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300359
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