Toward the enhancement of sensory profile of sausage “Merguez” with chickpea protein concentrate

Meat Science

Volumn 143, Issue , 2018, Pages 74-80

  Mokni Ghribi, Abir ^a   Ben Amira, Amal ^a,b   Maklouf Gafsi, Ines ^a   Lahiani, Massara ^a   Bejar, Marwa ^a   Triki, Mehdi ^a   Zouari, Ahmed ^a   Attia, Hamadi ^a   Besbes, Souhail ^a,b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Fresh Merguez sausage; Hedonic properties; Protein; Textural Profile Analysis

Indexed keywords

PROTEINS;

ALTERNATIVE SOURCE; HEDONIC PROPERTIES; PHYSICO-CHEMICALS; PROTEIN CONCENTRATES; PROTEIN CONTENTS; SENSORIAL PROPERTIES; TEXTURAL PROFILE ANALYSIS; TEXTURAL PROPERTIES;

MEATS;

PLANT EXTRACT; PLANT PROTEIN;

ADIPOSE TISSUE; ANALYSIS; ANIMAL; BOVINE; CHEMICAL PHENOMENA; CHEMISTRY; CICER; COOKING; FAT INTAKE; FOOD PREFERENCE; FOOD QUALITY; FOOD STORAGE; GLYCATION; HARDNESS; HUMAN; MEAT; NUTRITIONAL VALUE; PLANT SEED; REFRIGERATION; TASTE; TUNISIA; TURKEY (BIRD);

ADIPOSE TISSUE; ANIMALS; CATTLE; CHEMICAL PHENOMENA; CICER; COOKING; DIETARY FATS; FOOD PREFERENCES; FOOD QUALITY; FOOD STORAGE; HARDNESS; HUMANS; MAILLARD REACTION; MEAT PRODUCTS; NUTRITIVE VALUE; PLANT EXTRACTS; REFRIGERATION; SEEDS; TASTE; TUNISIA; TURKEYS; VEGETABLE PROTEINS;

EID: 85046169205     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2018.04.025     Document Type: Article

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