The Effect of Gelatin on Water Holding Capacity, Water Activity, Water Content, and Randement of Chicken-Liver Meatball
Gelatin (C102H151N31) was used as the addition on chicken liver meatballs and had functioned as a binder agent to improve the texture of the liver which crumbles easily by binding the water during heating. The objective of this research was determining the effect of gelatin as the addition in differ...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/07/bioconf_icias2024_00016.pdf |