The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture

This study was conducted to evaluate the effect of adding eggshell membrane (ESM), a by-product of the chicken egg processing industry, to emulsified meat models with different NaCl concentrations. The aim was to examine if ESM could facilitate a reduction in the amount of NaCl added to this type of...

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Bibliographic Details
Main Authors: Rune Rødbotten, Ulrike Böcker, Vibeke Høst, Katinka R. Dankel, Karen Wahlstrøm Sanden, Mona E. Pedersen, Ragni Ofstad
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Applied Food Research
Subjects:
Meat emulsions
Cooking loss
Microstructure
LF-NMR
FTIR-spectroscopy
Color
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502222001111

Internet

http://www.sciencedirect.com/science/article/pii/S2772502222001111

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