Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets

The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significa...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food science and technology international 2017-06, Vol.23 (4), p.328-337
Hauptverfasser:	Tournour, Hernán H, Cunha, Luís M, Magalhães, Luís M, Lima, Rui C, Segundo, Marcela A
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants Chemical Phenomena Chemistry, Physical Chickens Color Food Handling - methods Meat Products - analysis Vitis
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P
ISSN:	1082-0132 1532-1738
DOI:	10.1177/1082013216661860