Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4%...

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Detalles Bibliográficos
Autores principales: Lee, Hyun-Jin, Jung, Eun-Hee, Lee, Sang-Hwa, Kim, Jong-Hee, Lee, Jae-Joon, Choi, Yang-II
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/PMC4682504/
https://www.ncbi.nlm.nih.gov/pubmed/26761810
http://dx.doi.org/10.5851/kosfa.2015.35.1.130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682504/
https://www.ncbi.nlm.nih.gov/pubmed/26761810
http://dx.doi.org/10.5851/kosfa.2015.35.1.130

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