Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content,...

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Veröffentlicht in:	Food science and technology international 2015-10, Vol.21 (7), p.503-511
Hauptverfasser:	Medina, Milagros, Antequera, Teresa, Ruiz, Jorge, Jiménez-Martín, Estefanía, Pérez-Palacios, Trinidad
Format:	Artikel
Sprache:	eng
Schlagworte:	Abdomen Animals Chemical Phenomena Cooking Dietary Fats - analysis Food Preferences Food Quality Food Storage Frozen Foods - analysis Frozen Foods - economics Humans Lower Extremity Maillard Reaction Meat Products - analysis Meat Products - economics Mechanical Phenomena Oxidation-Reduction Shear Strength Sheep, Domestic Spain Taste Water - analysis
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