Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

• المؤلفون الرئيسيون: Abdulhameed, Asmaa A., Yang, Tajul A., Abdulkarim, A. A.
• التنسيق: مقال
• اللغة: English
• منشور في: De Gruyter Open 2016
• الموضوعات: TX341-641 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: http://eprints.usm.my/37026/1/%28Kinetics_of_Texture_and_Colour%29_%5BPolish_Journal_of_Food_and_Nutrition_Sciences%5D.pdf; http://eprints.usm.my/37026/; https://doi.org/10.1515/pjfns-2015-0044

The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150 13200