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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control....

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Detalles Bibliográficos
Autores principales:	Seo, Jin-Kyu, Yum, Hyeon-Woong, Kim, Gap-Don, Jeong, Jin-Yeon, Yang, Han-Sul
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018513/ https://www.ncbi.nlm.nih.gov/pubmed/27621694 http://dx.doi.org/10.5851/kosfa.2016.36.4.523

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