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- W2024574398 abstract "Four variables, including extrusion temperature (85–105C), combinations of mechanically-deboned turkey (MDTM, 60–100%) and hand-deboned chicken (HDCM, 0–40%), level of soy protein isolate (SPI, 22–26%) and kappacarrageenan gum (0–1%), were incorporated in a fractional factorial experiment to study their effect on binding (cohesion) and hardness of extrusion-cooked products. Cohesion scores of extruded products were improved with higher extrusion temperature and levels of kappa-carrageenan, while products became harder with increased HDCM (and correspondingly decreased MDTM), SPI level and extrusion temperature. The results indicated that extrusion cooking can be used to produce value-added poultry products of low fat and high protein contents." @default.
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- W2024574398 date "1993-01-01" @default.
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- W2024574398 title "COHESION AND HARDNESS OF EXTRUSION-COOKED MECHANICALLY- AND HAND-DEBONED POULTRY MEAT WITH SOY PROTEIN ISOLATE AND KAPPA-CARRAGEENAN" @default.
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- W2024574398 doi "https://doi.org/10.1111/j.1745-4573.1993.tb00489.x" @default.
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