Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

The effect of the partial replacement of pork back-fat with a cube fat substitute (CFS) fabricated from konjac glucomannan and carrageenan on the physicochemical and sensory characteristics of Harbin dry sausages during 7 days of fermentation was investigated. There were the following five treatment...

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Detalles Bibliográficos
Autores principales: Chen, Jiaxin, Zhao, Jinhai, Li, Xin, Liu, Qian, Kong, Baohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303530/
https://www.ncbi.nlm.nih.gov/pubmed/34202576
http://dx.doi.org/10.3390/foods10071460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303530/
https://www.ncbi.nlm.nih.gov/pubmed/34202576
http://dx.doi.org/10.3390/foods10071460

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