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Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages
2014
Food Science and Technology
Mortadella-type sausage elaboration Each batch of mortadella-type sausages was formulated with different amounts of MDCM protein hydrolysate as follows: 0% (CT); 10% (T1); 20% (T2); and 30% (T3). The other ingredients were used according to a typical Brazilian formula as follows: Abstract Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their
doi:10.1590/1678-457x.6370
fatcat:up7j5qmpwjexdpwgquy3bissoi