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Showing 1 to 2 of 2 for “"cold-set binder"”.
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Effects of lactic acid source on properties of beef sausages restructured with alginate gel
… systems in restricting technology: thermally (hotset) or chemically (coldset). The objective of this study was to compare the effects of different acidification methods on beef sausages by using alginate as a cold-set binder.
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Production of Restructured Squid and Scallops from Processing By-Products and Underutilized Species
… Restructured squids were fabricated with heat-set binders according to the following combinations: starch, egg white albumin, fish sarcoplasmic protein, starch and egg white albumin, and starch and fish sarcoplasmic protein at various levels. Increasing the level of starch from 2 to 10% …