Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: A chemometric approach = Kesan penggantian lemak dengan pelbagai jenis terung terhadap sifat fisikokimia dan deria rasa sosej ayam: pendekatan secara kemometrik

• Main Authors: Hamidon, Farra Nabilah, Faridah, Mohd Razali, Asyrul-Izhar, Abu Bakar, Abdullah Sani, Muhamad Shirwan, Ismail-Fitry, Mohammad Rashedi
• Format: Article
• Language: English; English
• Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2022
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/113943/13/113943_Effect%20of%20fat%20replacement%20with%20different.pdf; http://irep.iium.edu.my/113943/14/113943_Effect%20of%20fat%20replacement%20with%20different_Scopus.pdf; http://irep.iium.edu.my/113943/; https://mjas.analis.com.my/mjas/v26_n6/v26_n6.html
• Institution: Universiti Islam Antarabangsa Malaysia

Animal fat plays an important role in processed meat products as it is responsible for improving some physicochemical and sensorial qualities of the final products. However, consumption of high-fat food products is linked to a higher risk of various cardiometabolic diseases such as type 2 diabetes...