Comparative study on the physicochemical characteristics of chicken sausage incorporated with sutchi catfish (Pangasius hypophthalmus) gelatin, carrageenan and pectin
Gelatin was extracted from sutchi catfish (Pangasius hypophthalmus) skin in hot water (50°C) after pre-treatment in alkaline and acid solutions. The gelatin was then incorporated in sausage and compared with carrageenan and pectin in terms of sensory as well as physicochemical characteristics includ...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019
|
| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |