Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages

Summary This study aimed to determine the functional properties of chitinous materials (CMs) extracted from crustacean shells as multifunctional non‐meat ingredients in emulsified sausage. The CMs were separated from blue crab and crawfish and classified into four types (dehydration, DeH; deproteini...

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