Metadata
Author: scielo-abstract
Data
English[en]
It was concluded that the fiber, the pig skin and the carrageenan did not exhibit properties that were similar to those of chicken paste because their applications demonstrated a marked decrease in the texture properties, a decrease that was more pronounced when the product was subjected to postproduction heating.
Spanish[es]
Se concluye que la fibra, el cuero de cerdo y la carragenina no exhibieron propiedades similares a la pasta de pollo, ya que su aplicación muestra una disminución marcada de las propiedades de textura, disminución aún mayor cuando el producto es sometido a calentamiento pos elaboración.