Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine com...

Full description

Saved in:
Bibliographic Details
Main Authors: null Rosmawati, Abu Bakar Tawali, Muhammad Irfan Said, Sri Fatmah Sari, Lely Okmawaty Anwar, Iin Nurdianty Nurdin, Anwar Said, Ary Tamtama, Fuji Astuty Auza, Wahidu Zzaman, Mohammad Halim Jeinie, Mohd Nazri Abdul Rahman, Nurul Huda
Format: Article
Language:English
Published: Wiley 2023-01-01
Series:International Journal of Food Science
Online Access:http://dx.doi.org/10.1155/2023/6877904
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://dx.doi.org/10.1155/2023/6877904

Similar Items