THE EFFECT OF PROTEIN SUBSTITUTION OF THE MEAT FOR WHEY PROTEIN CONCENTRATES AND THE ADDITION OF CaCL2 IN A MEAT SYSTEM
DOI:
https://doi.org/10.5380/cep.v24i1.5296Keywords:
SORO, SAIS, CÁLCIO, SALSICHA, PROTEÍNA, SISTEMA CÁRNEO, WHEY PROTEIN CONCENTRATES, SALTS, CALCIUM, SAUSAGE, MEAT SYSTEMAbstract
The aim of this study was to evaluate the partial substitution of meat for CPS and to test the effect of CaCl2 addition in the system. The results have shown that the CPS 80 and CPS 8002 can be viable alternatives for meat batters giving rise to products with very similar attributes of texture as the control without any substitution. At the condition studied the addition of CaCl2 doesnt improve the rheological properties of the system.
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LUVIELMO, M. D. M., & ANTUNES, A. J. (2006). THE EFFECT OF PROTEIN SUBSTITUTION OF THE MEAT FOR WHEY PROTEIN CONCENTRATES AND THE ADDITION OF CaCL2 IN A MEAT SYSTEM. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 24(1). https://doi.org/10.5380/cep.v24i1.5296
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