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. 2022 Feb 6;11(3):478. doi: 10.3390/foods11030478

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Viscoelastic properties of PPI and chicken mixture samples during heating (25 to 95 °C) and cooling (95 to 25 °C). (a) Storage modulus (G’) and (b) tan δ. In the figure, PSF represents PPI paste containing both starch and fat; 20CHK represents 20% chicken added into PSF paste; 50CHK represents 50% chicken added into PSF pastes. The result shown was the mean value of triplicated tests.

Viscoelastic properties of PPI and chicken mixture samples during heating (25 to 95 °C) and cooling (95 to 25 °C). (a) Storage modulus (G’) and (b) tan δ. In the figure, PSF represents PPI paste containing both starch and fat; 20CHK represents 20% chicken added into PSF paste; 50CHK represents 50% chicken added into PSF pastes. The result shown was the mean value of triplicated tests.