Effect of lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the technological and sensory quality parameters of frankfurter-type sausages

Effect of lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the technological and sensory quality parameters of frankfurter-type sausages

Trends in healthy foods have influenced the meat sector in general, so producers are catering to these needs using functional ingredients to complement the benefits of animal protein. This study evaluates the effect of incorporating lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris)...

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Bibliographic Details
Main Authors:	Piedad Margarita Montero Castillo, Raúl José Martelo Gómez, Katherine Paternina Sierra
Format:	Article
Language:	English
Published:	Corporación Colombiana de Investigación Agropecuaria (Corpoica) 2022-08-01
Series:	Ciencia y Tecnología Agropecuaria
Subjects:	acceptability functional properties meat products protein texture profile
Online Access:	https://revistacta.agrosavia.co/index.php/revista/article/view/2293

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