Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (1...

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Detalles Bibliográficos
Autores principales: Seo, Hyun-Woo, Kang, Geun-Ho, Cho, Soo-Hyun, Ba, Hoa Van, Seong, Pil-Nam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670893/
https://www.ncbi.nlm.nih.gov/pubmed/26761892
http://dx.doi.org/10.5851/kosfa.2015.35.5.638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670893/
https://www.ncbi.nlm.nih.gov/pubmed/26761892
http://dx.doi.org/10.5851/kosfa.2015.35.5.638

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