Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase.

Foods · 2023 · PMC10341360 · PMID 37444224

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In the meantime, with increased replacement ratio of MP112 emulsion, the springiness and cohesiveness of sausages also increased by degrees, while the hardness and chewiness showed a trend of decline after an initial ascent.

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