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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...

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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

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