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This work deals with the effect of the addition of inulin and bovine plasma proteins as fat replacers, on the quality of minced meat. The proteins are obtained by ultrafiltration and freeze-drying. The following determinations were carried out: chemical composition, sensorial analysis (color, flavor, taste and consistency), emulsion stability and instrumental texture analysis of samples. The resulting...
Bovine plasma proteins provide the needed amino acids for the growth and development of an organism. With the purpose of preserving the native structure, related with the protein functional properties, the oligosaccharide inulin was used as protective agent and was compared with glucose and sucrose, during freeze-drying. In the present study, the thermal stability of protein was investigated as a...
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