Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated wit...

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Detalles Bibliográficos
Autores principales: Park, Yoo-Sun, Choi, Yun-Sang, Hwang, Ko-Eun, Kim, Tae-Kyung, Lee, Cheol-Won, Shin, Dong-Min, Han, Sung Gu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516061/
https://www.ncbi.nlm.nih.gov/pubmed/28747820
http://dx.doi.org/10.5851/kosfa.2017.37.3.351

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516061/
https://www.ncbi.nlm.nih.gov/pubmed/28747820
http://dx.doi.org/10.5851/kosfa.2017.37.3.351

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