Transglutaminase addition increases quality and acceptation of sausages obtained from mechanically separated meat of hybrid sorubins
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DOI: 10.9755/ejfa.2018.v30.i11.1860
Abstract: This work aimed at evaluating the chemical and physical parameters of sausages prepared with mechanically separated meat (MSM) from hydrid sorubim fish without (0.0%) or with the addition of the transglutaminase enzyme at 0.3% and… read more here.
Keywords: transglutaminase addition; mechanically separated; addition; transglutaminase ... See more keywords