Structural and Techno-Functional Properties of Bovine Collagen and Its Application in Hamburgers

Structural and Techno-Functional Properties of Bovine Collagen and Its Application in Hamburgers

The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel stre...

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Bibliographic Details
Main Authors: Christian Alexandretti, Roberto Verlindo, Guilherme De Souza Hassemer, Alexandra Manzoli, Silvane Souza Roman, Ilizandra Aparecida Fernandes, Geciane Toniazzo Backes, Rogério Luis Cansian, Mônica Beatriz Alvarado Soares, Rodrigo Schwert, Eunice Valduga
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2019-01-01
Series:Food Technology and Biotechnology
Subjects:
collagen
soybean flour
technological properties
gel strength
hamburger
Online Access:https://hrcak.srce.hr/file/330977

Internet

https://hrcak.srce.hr/file/330977

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