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Effect of rice bran and carboxymethyl cellulose addition on the physicochemical quality of chicken sausage formulated with red palm mid fraction

The objective of this study is to determine the effects of dietary fiber on the sensory properties of cooked chicken sausages by partial substitution of chicken fat (CF) with red palm mid fraction (RPMF). Four sausage formulations with the fat level of 5% were blended with rice bran 1.5% (RB) and ca...

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Bibliographic Details
Main Authors: A.R., Alina,, A., Siti Mashitoh,, B., Abdul Salam,, I., Maznah,, Y., Muhyiddin,, K.M.W., Syamsul,
Format: Article
Language:en_US
Published: 2015
Subjects:
Carboxymethyl cellulose
Physicochemical quality
Red palm mid fraction
Rice bran
Online Access:http://ddms.usim.edu.my/handle/123456789/8788
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http://ddms.usim.edu.my/handle/123456789/8788

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