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Table 1 The standardized formulation for the preparation of emulsion for chicken sausages

From: Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

Lean meat

64.45%

Added water

10%

Vegetable oil

10%

Condiment mixture

5%

Refined wheat flour

3%

Whole egg liquid

3%

Spice mixture

2%

Table salt

1.75%

Monosodium glutamate

0.5%,

Sodium tripolyphosphate

0.3%

Sodium nitrite

120 ppm