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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Blackwell Publishing Ltd
2013
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| 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 |