Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulate...

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Detalles Bibliográficos
Autores principales: Choi, Min-Sung, Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, n Lee, Soo-Yeo, Kim, Cheon-Jei
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/PMC4597837/
https://www.ncbi.nlm.nih.gov/pubmed/26760933
http://dx.doi.org/10.5851/kosfa.2014.34.2.158

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597837/
https://www.ncbi.nlm.nih.gov/pubmed/26760933
http://dx.doi.org/10.5851/kosfa.2014.34.2.158

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