Effect of processing (cutter vs. continuous emulsifier) and sodium reduction on the physicochemical properties of Bologna sausages.
Renata do NacimentoVitor Andre Silva VidalCamila de Souza PaglariniPaulo E S MunekataJosé M LorenzoJulliane Carvalho BarrosMarcelo CristianiniMarise Aparecida Rodrigues PollonioPublished in: Journal of the science of food and agriculture (2023)
Therefore, in order to produce low-sodium sausages, the continuous emulsifier was more effective to produce batters with increased extracted myofibrillar proteins improving the structure and functionality of myofibrillar proteins when compared with cutter process. This article is protected by copyright. All rights reserved.
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