Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages

Food Science and Technology International

Volumn 16, Issue 5, 2010, Pages 401-407

  Pereira, C M ^a   Marques, M F ^b   Hatano, M K ^b   Castro, I A ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Kienast and Kratschmer Ltda   (Brazil)

Author keywords

emulsion; oxidation; pectin; sausage; sensory; soy proteins

Indexed keywords

ANIONIC CHARACTER; EXTRUSION PROCESS; FUNCTIONAL PROPERTIES; FURTHER DEVELOPMENT; PARTIAL SUBSTITUTION; PECTIN; SAUSAGE; SENSORY; SENSORY CHARACTERISTICS; SOY PROTEIN; SOYBEAN PROTEINS;

EMULSIFICATION; HARDNESS; MEATS; OXIDATION; PH; POLYACRYLONITRILES;

PROTEINS;

GLYCINE MAX;

EMULSIFYING AGENT; PECTIN; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; ESTERIFICATION; MEAT; SENSATION; STANDARD; SWINE;

ANIMALS; CHICKENS; EMULSIFYING AGENTS; ESTERIFICATION; MEAT PRODUCTS; PECTINS; SENSATION; SOYBEAN PROTEINS; SWINE;

EID: 78650091384     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210366888     Document Type: Article

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