Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives

• Main Authors: Utaiwan Chattong, Arunee Apichartsrangkoon, Pittaya Chaikham, Thawatchai Supavititpatana, Alan E. Bell
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84952333449&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44046
• Institution: Chiang Mai University

© 2015 Elsevier Ltd. Minced-ostrich meat was blended and chopped with various proportions of gum powder in terms of carboxymethyl cellulose (CMC), locust bean gum (LBG) and xanthan gum (XAN) and other ingredients such as sodium chloride, sodium tripolyphosphate, linseed oil and ice. The mixed batter...