Article ID Journal Published Year Pages File Type
5792437 Meat Science 2013 8 Pages PDF
Abstract
► The impact of CMC/MCC on characteristics of sausages batters was studied. ► Results show that CMC (> 0.7 wt%) induces a destabilization of the protein network. ► MCC is compatible with the meat matrix, adding firmness with rising concentration. ► Findings show the need to understand physiochemical processes in meat products.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
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