Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

Food Science and Technology (Brazil)

Volumn 34, Issue 3, 2014, Pages 478-484

  Cavalheiro, Carlos Pasqualin ^a   Lüdtke, Fernanda Luisa ^a   Stefanello, Flávia Santi ^a   Kubota, Ernesto Hashime ^a   Terra, Nelcindo Nascimento ^a   Fries, Leadir Lucy Martins ^a  

^a FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

mechanically deboned chicken meat; mortadella type sausage; protein hydrolysates; TBARS; texture properties

Indexed keywords

EID: 84934900118     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457x.6370     Document Type: Article

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