Zobrazeno 1 - 10
of 153
pro vyhledávání: '"Chicken sausage"'
Publikováno v:
Food Science and Engineering Research, Vol 3, Iss 1, Pp 79-88 (2024)
Araştırmada sığır et yağı yerine farklı oranlarda pirina yağı oleojeli (%100 et yağı; %75 et yağı + %25 oleojel; %50 et yağı + %50 oleojel; %25 et yağı + %75 oleojel ve %100 oleojel) kullanılarak üretilen piliç salamların fiziko
Externí odkaz:
https://doaj.org/article/6dffc224ad7443f1bd87cbef365da09e
Publikováno v:
Andalasian Livestock, Vol 1, Iss 1, Pp 25-32 (2024)
This study aimed to determine the best percentage of additional Rendang spices in the sensory analysis of chicken sausages. This study was conducted using an experimental research method with a completely randomized design (CRD); it has five treatmen
Externí odkaz:
https://doaj.org/article/7a54b97c0fab4178b6443fd9368688ca
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 20-25 (2023)
Low-fat meat products are the major trends in developing healthier meat products. Attention is drawn that the animal fat is essential for emulsified meat products to enhance the stability, flavor, cooking yield, and texture. The low energy density an
Externí odkaz:
https://doaj.org/article/e4ee94bc1d844edabe66a3c336c29d9c
Publikováno v:
Jurnal Sain Peternakan Indonesia, Vol 17, Iss 4, Pp 205-210 (2022)
This study aims to determine the effect of using Secang infusion (Caesalpinia secang Linn) on the organoleptic quality of chicken sausages and determine the optimal level of adding Secang infusion on the organoleptic quality of chicken sausages. This
Externí odkaz:
https://doaj.org/article/1c6e178140804172a9e6688f8c84a946
Publikováno v:
Journal of Veterinary and Animal Sciences, Vol 53, Iss 4, Pp 625-632 (2022)
The present study was conducted to optimise the level of dietary fibre source viz. pearl millet flour at 5.0, 10.0 and 15.0% levels (BT1, BT2 and BT3) in formulation of chicken sausage. The emulsion pH, emulsion stability, product pH, cooking yield
Externí odkaz:
https://doaj.org/article/77c6dab0d3ed4c10b31cfc8704cae06e
Publikováno v:
Nutrition & Food Science, 2022, Vol. 52, Issue 7, pp. 1181-1193.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-10-2021-0309
Autor:
Feifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 3, Pp 7-13 (2022)
Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject
Externí odkaz:
https://doaj.org/article/39dd6a6d88a24ae696005d22c09d7f7c
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100169- (2022)
The effects of incorporation of hempseed meal on the quality attributes of chicken sausage was explored. Hempseed meal was hydrated and added to chicken sausage in the proportion of 10%, 20%, 30%, and 40%, respectively, and the changes of the product
Externí odkaz:
https://doaj.org/article/a5ee2c9075b243e684e37edb9ffb6465
Publikováno v:
Industria: Jurnal Teknologi dan Manajemen Agroindustri, Vol 10, Iss 1, Pp 67-77 (2021)
Abstract This research was conducted to make chicken sausage substitution using analog meat from gluten, soy protein isolate, wheat flour, Anjasmoro soybean, and gembili tuber flour to reduce chicken meat used and produce sausages with the same qu
Externí odkaz:
https://doaj.org/article/dd67c8968fa44a5c9235a121a72f4bbb
Publikováno v:
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, Vol 35, Iss 1 (2022)
Chicken meat is a low-fat, high-protein food that is increasingly growing in popularity around the world. Therefore, various food ingredients have been added to improve the characteristics of the chicken sausage. Among them, Basil seed gum (BSG) was
Externí odkaz:
https://doaj.org/article/48e0e544c2b44f3ab8fc54b28f7c925b