Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance the Digestibility and Physicochemical Properties of Spreadable Liver Sausage

This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by adding proteolytic enzyme (Bromelain) and guar gum, and pressure-cooking (0.06 MPa), with the...

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Detalles Bibliográficos
Autores principales: Ku, Su-Kyung, Kim, Jake, Kim, Se-Myung, Yong, Hae In, Kim, Bum-Keun, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108956/
https://www.ncbi.nlm.nih.gov/pubmed/35611079
http://dx.doi.org/10.5851/kosfa.2022.e14

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9108956/
https://www.ncbi.nlm.nih.gov/pubmed/35611079
http://dx.doi.org/10.5851/kosfa.2022.e14

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