Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola o...

Descripción completa

Detalles Bibliográficos
Autores principales: Baek, Ki Ho, Utama, Dicky Tri, Lee, Seung Gyu, An, Byoung Ki, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852254/
https://www.ncbi.nlm.nih.gov/pubmed/27004822
http://dx.doi.org/10.5713/ajas.15.1050

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4852254/
https://www.ncbi.nlm.nih.gov/pubmed/27004822
http://dx.doi.org/10.5713/ajas.15.1050

Ejemplares similares