Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes

• Main Authors: Ming-Min, Wong, Ismail-Fitry, Mohammad Rashedi
• Format: Article
• Published: Elsevier 2023
• Online Access: http://psasir.upm.edu.my/id/eprint/109047/; https://linkinghub.elsevier.com/retrieve/pii/S2666833523000072
• Institution: Universiti Putra Malaysia

This study aimed to produce emulsions formulated with Chinese yam (CY) (Dioscorea polystachya) and arrowroot (AR) (Maranta arundinacea) as potential chicken breast (CB) meat substitutes. Emulsions with 100% CB (control); 50% CB + 50% CY (CY50); 50% CB + 50% AR (AR50); 50% CB + 25% CY + 25% AR (CY2...