Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions

Quality characteristics of low-fat chicken sausages formulated with whey protein isolate and guar gum at different storage conditions

ABSTRACTWe aimed to explore the physiochemical and microbiological attributes of cooked chicken sausages, incorporating sesame seeds, whey protein isolate (WPI), and guar gum (GG) as non-meat replacers. Both control and sausage samples were subjected to storage under refrigeration (4°C ±1°C) and fro...

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Bibliographic Details
Main Authors: Nur Hamizah Hamid, Namasivayam Navaranjan
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:International Journal of Food Properties
Subjects:
chicken sausages
sesame seeds
whey protein isolate
microbiology
guar gum
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2292470

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2023.2292470

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