Effect of the Duck Skin on Quality Characteristics of Duck Hams

This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ratio of duck breast meat and duck skin. Five duck...

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Detalles Bibliográficos
Autores principales: Kim, Dong-Hyun, Kim, Tae-Kyung, Kim, Young-Boong, Sung, Jung-Min, Jang, YoungJin, Shim, Jae-Yun, Han, Sung-Gu, Choi, Yun-Sang
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/PMC5516062/
https://www.ncbi.nlm.nih.gov/pubmed/28747821
http://dx.doi.org/10.5851/kosfa.2017.37.3.360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516062/
https://www.ncbi.nlm.nih.gov/pubmed/28747821
http://dx.doi.org/10.5851/kosfa.2017.37.3.360

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