The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry.
By:
Andre Henrique Marques Luiz, Mara Gabriela Novy Quadri Imprint: International Book Market Service Ltd Country of Publication: United Kingdom Dimensions:
Height: 229mm,
Width: 152mm,
Spine: 3mm
Weight: 86g ISBN:9786203326192 ISBN 10: 6203326194 Pages: 56 Publication Date:22 January 2025 Audience:
General/trade
,
ELT Advanced
Format:Paperback Publisher's Status: Active