Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy

Published 2020 View Full Article

Authors

Keywords

Phosphate replacer, Water mobility, Meat emulsion stability, Chia mucilage functional properties, Water-holding capacity, Healthier Bologna sausage

Journal

MEAT SCIENCE

Volume 163, Issue -, Pages 108085

Publisher

Elsevier BV

Online

2020-02-11

DOI

10.1016/j.meatsci.2020.108085

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