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

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

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...

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Bibliographic Details
Main Authors:	Ming-Min, Wong, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Published:	Elsevier 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/109047/

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