Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage

Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositi...

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Detalles Bibliográficos
Autores principales: Hu, Hewen, Li, Yue, Zhang, Long, Tu, Huajie, Wang, Xinyu, Ren, Lili, Dai, Siqi, Wang, Liyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470120/
https://www.ncbi.nlm.nih.gov/pubmed/34574276
http://dx.doi.org/10.3390/foods10092167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470120/
https://www.ncbi.nlm.nih.gov/pubmed/34574276
http://dx.doi.org/10.3390/foods10092167

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