Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

Meat Science

Volumn 92, Issue 2, 2012, Pages 144-150

  Ruiz Capillas, C ^a   Triki, M ^a   Herrero, A M ^a   Rodriguez Salas, L ^a   Jimenez Colmenero F ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Backfat replacer; Dry fermented sausages; Konjac; Microbiological analysis; Sensorial analysis; Technological properties

Indexed keywords

BACKFAT REPLACER; DRY FERMENTED SAUSAGE; KONJAC; MICROBIOLOGICAL ANALYSIS; SENSORIAL ANALYSIS; TECHNOLOGICAL PROPERTIES;

MEATS;

ANIMALIA;

WATER;

ADIPOSE TISSUE; AMORPHOPHALLUS; ANIMAL; ARTICLE; CALORIC INTAKE; FAT INTAKE; FERMENTATION; FOOD HANDLING; GEL; HUMAN; LIPID PEROXIDATION; LOW FAT DIET; MEAT; METHODOLOGY; PH; PHYSIOLOGY; STANDARD; SWINE; TASTE;

ADIPOSE TISSUE; AMORPHOPHALLUS; ANIMALS; DIET, FAT-RESTRICTED; DIETARY FATS; ENERGY INTAKE; FERMENTATION; FOOD HANDLING; GELS; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT PRODUCTS; SWINE; TASTE; WATER;

EID: 84861965047     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.028     Document Type: Article

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