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Articulo Alimentos by Diego Francisco Cifuentes Galindres is a document available to read on EtoBox.
The study examined the effect of adding phosphate preparations at 1% concentrations with different pH levels to emulsion-type sausages. Four sausage variants were produced: a control with no phosphates and three with phosphates of pH 7.3, 8.3, and 9.7. The phosphates affected pH, yield, pigments, texture, and sensory properties. Higher pH phosphates generally produced better results, with pH 9.7 phosphates performing the best.
- Author
- Diego Francisco Cifuentes Galindres
- Language
- EN