Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)

• المؤلفون الرئيسيون: Thawatchai Supavititpatana, Arunee Apichartsrangkoon
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34247107097&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/60800

Ostrich meat sausages (yor) were subjected to ultra-high pressures of 300, 500 and 700 MPa for 40 and 60 min at 40 and 60 °C. Subsequently the physical properties of the products, colour, released and expressible water, gel strength and stress relaxation as well as their thermal characteristics (by...