Whey powder, ι -carrageenan, and fat interactions and their influence on instrumental texture and sensory properties of Turkey meat sausage using a mixture design approach

International Journal of Food Properties

Volumn 15, Issue 6, 2012, Pages 1233-1246

  Zouari, Nacim ^a,b   Ayadi, M A ^a   Hadj Taieb, Sahir ^a   Frikha, Fakher ^a   Attia, Hamadi ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Institut Supérieur de Biologie Appliquée de Medenine   (Tunisia)

Author keywords

carrageenan; Extra low fat sausage; Mixture design; Texture; Turkey meat; Whey

Indexed keywords

CARRAGEENANS; LOW-FAT SAUSAGES; MIXTURE DESIGN; TURKEY MEAT; WHEY;

DESIGN; REGRESSION ANALYSIS; SCANNING ELECTRON MICROSCOPY; SEPARATION; TEXTURES;

MEATS;

EID: 84866375661     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.517885     Document Type: Article

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