Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin

• Main Authors: Rosmawati, Abu Bakar Tawali, Muhammad Irfan Said, Sri Fatmah Sari, Lely Okmawaty Anwar, Iin Nurdianty Nurdin, Anwar Said, Ary Tamtama, Fuji Astuty Auza, Wahidu Zzaman, Mohammad Halim Jeinie, Mohd Nazri Abdul Rahman, Nurul Huda
• 格式: Article
• 语言: English; English
• 出版: Hindawi 2023
• 主题: HD1401-2210 Agriculture; HD9000-9999 Special industries and trades
• 在线阅读: https://eprints.ums.edu.my/id/eprint/36238/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/36238/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/36238/; https://doi.org/10.1155/2023/6877904

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine com...