Abstract:Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was studied in this article. Materials and methods. Cooking loss, emulsification stability, water distribution, texture and sensory characteristics of wheat bran chicken sausage added with different amounts of complex phosphate were determined. Results and discussion. The… Show more
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