Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage

In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory char...

Full description

Bibliographic Details
Main Authors: Estrella Sayas-Barberá, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, Juana Fernández-López, Claudia Monika Haros, José Ángel Pérez-Álvarez, Manuel Viuda-Martos
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
patties
freezing storage
quality
quinoa
coproducts
wet milling
Online Access:https://www.mdpi.com/2304-8158/10/12/3080

Internet

https://www.mdpi.com/2304-8158/10/12/3080

Similar Items