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Abstract Protein isolates from Pangas waste were incorporated into sausages at different concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of its physico-chemical, textural, sensory and rheological… Click to show full abstract
Abstract Protein isolates from Pangas waste were incorporated into sausages at different concentrations (0.0, 5.0, 10.0, 25.0 and 50.0 g/100 g) followed by extensive investigation of its physico-chemical, textural, sensory and rheological properties. Increasing protein isolate content in sausages increased its protein content (11.57–15.79 g/100 g) but decreased the fat content (10.70–5.25 g/100 g) and lightness (p
Keywords:
protein;
protein isolates;
waste;
chemical textural;
physico chemical;
isolates pangas
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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Journal Title: Lwt - Food Science and Technology
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!