Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using different concentrations of fish gelatin (3%, 4%, 5%, and 6%). The effect of fi...

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Bibliographic Details
Main Authors: Khushboo, Nutan Kaushik, Kristina Norne Widell, Rasa Slizyte, Asha Kumari
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
meatballs
pink perch gelatin
low-fat
textural profile analysis
hedonic analysis
storage study
Online Access:https://www.mdpi.com/2304-8158/12/5/995

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