Quality characteristics of duck jerky: combined effects of collagen and konjac

The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing yield, water activity, tenderness score, and overall acceptabil...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Kim, Hyun-Wook, Lee, Yun-Yeol, Jang, Hae Won, Kim, Young-Boong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587749/
https://www.ncbi.nlm.nih.gov/pubmed/32416851
http://dx.doi.org/10.3382/ps/pez561

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587749/
https://www.ncbi.nlm.nih.gov/pubmed/32416851
http://dx.doi.org/10.3382/ps/pez561

Ejemplares similares