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Emulsja, tekstura i mikrostruktura mortadeli z kurczaka

Emulsja, tekstura i mikrostruktura mortadeli z kurczaka

Andre Henrique Marques Luiz / Mara Gabriela Novy Quadri

41,51 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786203326239
41,51 €
IVA incluido
Disponible

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Sobre IBD

Przemysł mięsny intensywnie poszukuje produktów wysokiej jakości, co jest związane głównie z równowagą składu. W rezultacie wzrosło zainteresowanie rozwojem produktów z mięsa kurcząt ze względu na ich wysoką wartość odżywczą, dostępność, cenę i właściwości emulgujące. Podstawowe składniki chemiczne tworzenia emulsji (białko, tłuszcz i wilgoć) oraz składniki zostały ocenione pod kątem jakości w recepturze mortadeli z kurczaka przy użyciu eksperymentalnego planowania mieszanki, które zastosowano do podstawowych składników w celu uzyskania najbardziej stabilnego składu emulsji. Badanie to wykazało, że zrozumienie wpływu każdego podstawowego składnika, a także głównych składników stosowanych w produkcji mortadeli z kurczaka, ma fundamentalne znaczenie dla opracowywania lepszych produktów i rozwiązywania problemów w branży.

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