Emulsion, texture and microstructure of chicken mortadella: Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella

Marques Luiz, Andre Henrique; Novy Quadri, Mara Gabriela

ISBN 10: 6203326194 / ISBN 13: 9786203326192

Published by Our Knowledge Publishing, 2025

About this Item

Seller Inventory # I-9786203326192

Bibliographic Details

• Title: Emulsion, texture and microstructure of chicken mortadella: Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella
• Publisher: Our Knowledge Publishing
• Publication Date: 2025
• Language: English
• ISBN 10: 6203326194
• ISBN 13: 9786203326192
• Binding: Soft cover
• Condition: New

About this title

Synopsis

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.