Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher w...

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Detalles Bibliográficos
Autores principales: Kim, Gap-Don, Go, Gwang-woong, Lim, Hyun-Jung, Jung, Eun-Young, Seo, Hyun-Woo, Jeong, Jin-Yeon, Joo, Seon-Tea, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597832/
https://www.ncbi.nlm.nih.gov/pubmed/26760751
http://dx.doi.org/10.5851/kosfa.2014.34.1.99

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597832/
https://www.ncbi.nlm.nih.gov/pubmed/26760751
http://dx.doi.org/10.5851/kosfa.2014.34.1.99

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