Quality characteristics of low fat chicken sausages fortified with pearl millet

Autor:	Parma Ram Gorachiya, Basant Bais, Vikas Pathak, Meena Goswami, Basant
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	chicken sausage pearl millet quality parameters Animal biochemistry QP501-801 Science (General) Q1-390
Zdroj:	Journal of Veterinary and Animal Sciences, Vol 53, Iss 4, Pp 625-632 (2022)
Druh dokumentu:	article
ISSN:	0971-0701 2582-0605
DOI:	10.51966/jvas.2022.53.4.625-632
Popis:	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, moisture, ash content, fat retention and moisture retention values increased significantly (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/77c6dab0d3ed4c10b31cfc8704cae06e Zobrazit plný text záznamu View record in DOAJ