Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat

LWT

Volumn 66, Issue , 2016, Pages 79-85

  Yasin, Hazmi ^a   Babji, Abdul Salam ^a   Ismail, Hidayah ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

Author keywords

Carrageenan; Chicken ball; Gelatin; Meat concentration; Optimization

Indexed keywords

ELASTICITY; FISH; HARDNESS; LINEAR REGRESSION; MEATS; OPTIMIZATION; RHEOLOGY;

CARRAGEENANS; CENTRAL COMPOSITE ROTATABLE DESIGN; CHICKEN BALL; GELATIN; MIXTURE CONCENTRATION; MULTIPLE LINEAR REGRESSION ANALYSIS; SECOND-ORDER POLYNOMIAL; WATER HOLDING CAPACITY;

THERMAL PROCESSING (FOODS);

EID: 84950139602     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.020     Document Type: Article

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