Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat

In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage duri...

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Detalles Bibliográficos
Autores principales: Cavenaghi-Altemio, Angela D, Alcade, Lígia B, Fonseca, Gustavo G
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951541/
https://www.ncbi.nlm.nih.gov/pubmed/24804055
http://dx.doi.org/10.1002/fsn3.42

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3951541/
https://www.ncbi.nlm.nih.gov/pubmed/24804055
http://dx.doi.org/10.1002/fsn3.42

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