Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes

Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes

This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control); 50% CB + 50% CY (CY50); 50% CB + 50% AR (AR50); 50% CB + 25% CY + 25% AR (CY25+...

Full description

Bibliographic Details
Main Authors: Wong Ming-Min, Mohammad Rashedi Ismail-Fitry
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Future Foods
Subjects:
Meat alternatives
Meat analogue
Meat products
Meat replacers
Plant-based meat
Vegetarian products
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833523000072

Internet

http://www.sciencedirect.com/science/article/pii/S2666833523000072

Similar Items