Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product

OBJECTIVE: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). METHODS: Five treatments of fermented sausages were formulated by replacing pork bac...

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Detalles Bibliográficos
Autores principales: Sorapukdee, Supaluk, Jansa, Sujitta, Tangwatcharin, Pussadee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6817787/
https://www.ncbi.nlm.nih.gov/pubmed/31010988
http://dx.doi.org/10.5713/ajas.18.0811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6817787/
https://www.ncbi.nlm.nih.gov/pubmed/31010988
http://dx.doi.org/10.5713/ajas.18.0811

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