A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages

Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of 5:4:1. The technological, nutritional, oxidative,...

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Bibliographic Details
Main Authors: Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, Almagul Nurgazezova, Gulnara Zhumanova, Zhibek Atambayeva, Assemgul Baikadamova, Dmitrii Il, Assel Dautova
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
horsemeat
pumpkin
quality of sausages
technological properties
emulsion gel
semi-smoked sausages
Online Access:https://www.mdpi.com/2304-8158/11/23/3886

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https://www.mdpi.com/2304-8158/11/23/3886

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