The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork sausages were studied. The modified pork sausages were compared with control sausages produce...

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Detalles Bibliográficos
Autores principales: Yum, Hyeon-Woong, Seo, Jin-Kyu, Jeong, Jin-Yeon, Kim, Gap-Don, Rahman, M. Shafiur, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932965/
https://www.ncbi.nlm.nih.gov/pubmed/29725230
http://dx.doi.org/10.5851/kosfa.2018.38.1.123

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932965/
https://www.ncbi.nlm.nih.gov/pubmed/29725230
http://dx.doi.org/10.5851/kosfa.2018.38.1.123

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