Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs.

Foods · 2023 · PMC10001017 · PMID 36900512

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a decreasing trendno p-value reported

pH A decreasing trend in the pH of meatballs was observed at refrigerated storage conditions (4 °C for 15 days) and at frozen (−18 °C for 60 days) storage conditions ( Figure 6 ).

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