Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles

Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles

The potential of rice starch types was explored to mimic the fat and improve the stability of chicken sausage during multiple freeze-thaw (F-T) cycles. This study investigated the effect of partial fat replacement with non-waxy and waxy rice starch on the physical properties of chicken sausage duri...

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Bibliographic Details
Main Authors:	A. Kosim, P. Rumpagaporn, K. Vangnai
Format:	Article
Language:	English
Published:	IPB University 2025-01-01
Series:	Tropical Animal Science Journal
Subjects:	chicken sausage freeze-thaw cycle meat emulsion reduced-fat rice starch
Online Access:	https://journal.ipb.ac.id/index.php/tasj/article/view/58874
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