Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage

Quality of Chicken Sausage Coated by Transglutaminase-Crosslinked Bovine Split Hide Gelatin and Soy Protein Isolate Edible Film During Chilled Storage

This research aims to determine the physical properties and the bacterial counts of chicken sausages that were given an edible coating made from a combination of bovine split hide gelatin and soy protein isolate with the addition of the enzyme transglutaminase during chilled storage. The parameters...

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Bibliographic Details
Main Authors: Dwi Wulandari, Yuny Erwanto, Yudi Pranoto, Rusman Rusman, Sugiyanto Sugiyanto
Format: Article
Language:Indonesian
Published: University of Brawijaya 2020-11-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
edible coating
bacterial counts
gelatin
bovine split hide
sausage
Online Access:https://jitek.ub.ac.id/index.php/jitek/article/view/387

Internet

https://jitek.ub.ac.id/index.php/jitek/article/view/387

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