Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carra...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Yong, Hae In, Jang, Hae Won, Kim, Young-Boong, Sung, Jung-Min, Kim, Hyun-Wook, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416163/
https://www.ncbi.nlm.nih.gov/pubmed/32803190
http://dx.doi.org/10.5187/jast.2020.62.4.587

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416163/
https://www.ncbi.nlm.nih.gov/pubmed/32803190
http://dx.doi.org/10.5187/jast.2020.62.4.587

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