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Emulsion, texture and microstructure of chicken mortadella

Andre Henrique Marques Luiz Mara Gabriela Novy Quadri

$51.95   $44.03

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English
International Book Market Service Ltd
22 January 2025
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:   ,
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:  
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

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