Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils

The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composi...

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Detalles Bibliográficos
Autores principales: Shin, Dong-Jin, Lee, Hyun Jung, Lee, Dongheon, Jo, Cheorun, Choe, Juhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597442/
https://www.ncbi.nlm.nih.gov/pubmed/32359618
http://dx.doi.org/10.1016/j.psj.2020.01.008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597442/
https://www.ncbi.nlm.nih.gov/pubmed/32359618
http://dx.doi.org/10.1016/j.psj.2020.01.008

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