Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit

Effects of addition of swine skin on the technological characteristics of mortadella produced in an industrial unit

The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2 to 3 %) on total protein, total fat, starch,...

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Bibliographic Details
Main Authors: Karem Muraro, Jamile Zeni, Rogério Luis Cansian, Juliana Steffens, Eunice Valduga, Geciane Toniazzo Backes
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2021-10-01
Series:International Journal of Food Studies
Subjects:
Emulsified product
Texture profile
Protein
Water activity
Online Access:https://www.iseki-food-ejournal.com/article/400
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https://www.iseki-food-ejournal.com/article/400

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