Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology
Abstract This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-10-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1145 |