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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