Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder

• Published in: Food science of animal resources Vol. 42; no. 3; pp. 486 - 503
• Main Authors: Shin, Sun-Hwa, Choi, Won-Seok
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society for Food Science of Animal Resources 01.05.2022; 한국축산식품학회
• Subjects: 축산학; red ginseng marc; chicken breast sausages; physiochemical and rheological properties

This study explored the physiochemical and rheological properties of chicken breast sausages containing red ginseng marc (RGM) which contains useful components but is discarded. When compared to the control group, the use of RGM significantly increased the water holding capacity (WHC) as the particl...