Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force,...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Sung, Jung-Min, Park, Jong-Dae, Hwang, Ko-Eun, Lee, Cheol-Won, Kim, Tae-Kyung, Jeon, Ki-Hong, Kim, Cheon-Jei, Kim, Young-Boong
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/PMC5243965/
https://www.ncbi.nlm.nih.gov/pubmed/28115892
http://dx.doi.org/10.5851/kosfa.2016.36.6.799

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5243965/
https://www.ncbi.nlm.nih.gov/pubmed/28115892
http://dx.doi.org/10.5851/kosfa.2016.36.6.799

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