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Effect of Processing Factors on Some Properties of Melon Seed Flour

โœ Scribed by R. D. KING; J. O. ONUORA

Book ID
108810393
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
530 KB
Volume
49
Category
Article
ISSN
0022-1147

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## Abstract A study was conducted in which melon seed meal (MSM) replaced fat at levels of 0, 330, 660 and 1000 g kg^โˆ’1^ in four batches of chicken sausage. The chemical, storage and sensory properties of the sausages were determined in a meat processing laboratory. MSM increased both the ash and p