Relación pollo-pescado con adición de lecitina de soya como aditivo en las propiedades texturales de una salchipapa

The present investigation was carried out in order to determine the optimum chicken-fish ratio with addition of soy lecithin as an additive in the textural properties of a sausage. Two chicken-fish ratios were proposed: 70:30 and 60:40 with 0.5%, 1% and 1.5% Soya Lecithin percentages, respectively,...

• मुख्य लेखक: Avellán Álava, Jonathan Joel (author)
• अन्य लेखक: Cornejo Bazurto, Joyce Selena (author)
• स्वरूप: bachelorThesis
• भाषा: spa
• प्रकाशित: 2017
• विषय: Análisis de perfil de textura; Emulsión cárnica; Lecitina de Soya; Salchicha
• ऑनलाइन पहुंच: http://repositorio.espam.edu.ec/handle/42000/645