Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour

Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour

This work investigated the biological efficacy of germinated green buckwheat and its flour (GGBF) as an improver of the quality, storability, and safety of mixed horsemeat and chicken (thighs) patties. The addition of germinated green buckwheat and its flour (GGBF) into the patties improved (p ≤ .05...

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Bibliographic Details
Main Authors: Zhibek Atambayeva, Almagul Nurgazezova, Zhanna Assirzhanova, Zhumatay Urazbayev, Aray Kambarova, Assel Dautova, Berik Idyryshev, Diana Sviderskaya, Meruyert Kaygusuz
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Green buckwheat
horsemeat
mixed meat
nutritionally rich patties
quality food
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2174552
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https://www.tandfonline.com/doi/10.1080/10942912.2023.2174552

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