Effect of hydrocolloids on the quality of restructured hams with duck skin

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منابع مشابه

Effect of the Duck Skin on Quality Characteristics of Duck Hams

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck ham formulations were produced with the following compositions: T1 (duck breast 70% + duck skin ...

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ژورنال

عنوان ژورنال: Poultry Science

سال: 2018

ISSN: 0032-5791

DOI: 10.3382/ps/pey309