Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were fo...

Descripción completa

Detalles Bibliográficos
Autores principales: Ham, Youn-Kyung, Song, Dong-Heon, Noh, Sin-Woo, Gu, Tae-Wan, Lee, Jae-Hyeok, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713770/
https://www.ncbi.nlm.nih.gov/pubmed/33305286
http://dx.doi.org/10.5851/kosfa.2020.e74

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713770/
https://www.ncbi.nlm.nih.gov/pubmed/33305286
http://dx.doi.org/10.5851/kosfa.2020.e74

Ejemplares similares