Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham

Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham

The influence of iota carrageenan (iota-CGN) as a partial replacement of sodium tripolyphosphate (STPP) was investigated on the physical (pH, yield, instrumental color, texture profile analysis), chemical (moisture, protein, total fat, ash, phosphate) and sensory (descriptive analysis, acceptance te...

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Bibliographic Details
Main Authors:	Sumari Schutte, Jeannine Marais, Magdalena Muller, Louwrens C. Hoffman
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Foods
Subjects:	iota carrageenan chemical composition consumer acceptance descriptive analysis ham ostrich
Online Access:	https://www.mdpi.com/2304-8158/10/3/535

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