Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Emulsion, texture and microstructure of chicken mortadella

Emulsion, texture and microstructure of chicken mortadella

Marques Luiz, Andre Henrique
Novy Quadri, Mara Gabriela

Paperback

Technology & Engineering

ISBN10: 6203326194
ISBN13: 9786203326192
Publisher: Our Knowledge Publishing
Published: Jan 22 2025
Pages: 56
Weight: 0.19
Height: 0.13 Width: 6.00 Depth: 9.00
Language: English
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.

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