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Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

机译：由Chickpea蛋白的受影响的低脂肪牛肉香肠的质量特性分离延长冷藏

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A. Kandil; M. Aly-Aldin; A. Allam;
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1. Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil [J] . I. Yilmaz, O. Simsek, M. Isikli Meat Science . 2002,第2期

机译：牛肉和鸡肉，番茄汁和葵花籽油制成的低脂熟香肠的脂肪酸组成和品质特征
2. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages [J] . Surasani Vijay Kumar Reddy, Raju C. V, Shafiq Uzair, LWT-Food Science & Technology . 2020,第期

机译：Pangas处理废弃物对鱼类香肠的物理化学，纹理，流变和感官质量特征的影响
3. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages [J] . N.G. Liaros, E. Katsanidis, J.G. Bloukas Meat Science . 2009,第4期

机译：真空下成熟时间和包装膜的渗透性对低脂发酵香肠加工和品质特性的影响
4. The Effect of Edible Coating Enriched With Kaffir Lime Leaf Essential Oil {Citrus hystrix DC) on Beef Sausage Quality During Frozen Storage (-18°±2°C) [C] . R Utami, Kawiji, L U Khasanah International Conference on Advanced Materials for Better Future . 2018

机译：可食用涂料富含Kaffir Lime Lege Lead精油（柑橘Hystrix DC）在冷冻储存期间的牛肉香肠质量（-18°±2°C）
5. Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. [D] . Candogan, Kezban. 2000

机译：细菌发酵剂的培养，老化和发酵对发酵牛肉香肠某些特性的影响。
6. Effect of Thyme and Rosemary on The Quality Characteristics Shelf-life and Residual Nitrite Content of Sausages During Cold Storage [O] . Sang Keun Jin, Jung Seok Choi, Seung Jae Lee, 2016

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7. Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage [O] . El-Nashi Hafssa B., Abdel Fattah Abdel Fattah Abdel Karim, Abdel Rahman Nadia R., 2015

机译：冷藏石榴皮牛肉肠的品质特性
8. Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended with Soy Protein after 3 and 10 Days of Refrigerated Storage. [R] . Foster, J. F., Hunderfund, R. C., Fowler, J. L., 1978

机译：在冷藏3天和10天后，用大豆蛋白延长的碎牛肉，纹理大豆蛋白和碎牛肉的细菌种群。

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

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