Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks

Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks

Duck egg white jelly, a protein-rich, alkali-induced gel, mirrors preserved duck egg white in appearance and properties, offering easier storage and utility, especially when excess egg white is available. This research focuses on incorporating duck egg white jelly into emulsified meat snacks to enha...

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Bibliographic Details
Main Authors: Nian-Yao Zheng, Yen-Po Chen, Yu-Cheng Liu, Jia-Shian Shiu, Lian-Ben Chang, Sheng-Yao Wang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
duck egg white jelly
emulsified meat snack
phosphate
texture
Online Access:https://www.mdpi.com/2304-8158/13/23/3892
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