The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry.
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Andre H. M. Luiz ha conseguito una laurea e un master in Ingegneria chimica presso l'UFSC. È specializzato nello sviluppo dei prodotti presso Duas Rodas. Mara G.N. Quadri ha conseguito una laurea e un master in Ingegneria alimentare presso l'UNICAMP e un dottorato presso l'Université Joseph Fourier. È professore ordinario presso l'UFSC, con esperienza nelle operazioni di separazione e miscelazione.
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Taschenbuch. Zustand: Neu. Emulsion, texture and microstructure of chicken mortadella | Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella | Andre Henrique Marques Luiz (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2025 | Our Knowledge Publishing | EAN 9786203326192 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. Artikel-Nr. 131006440
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