Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Meat Science

Volumn 93, Issue 4, 2013, Pages 849-854

  Choe, Ju Hui ^a   Kim, Hack Youn ^b   Lee, Jong Moon ^c   Kim, Yong Jae ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b Kongju National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Frankfurter; Low fat sausages; Pig skin; Quality characteristics; Wheat fiber

Indexed keywords

EMULSION STABILITY; FRANKFURTER; LOW-FAT SAUSAGES; OVERALL ACCEPTABILITY; PIG SKIN; PROTEIN CONTENTS; QUALITY CHARACTERISTIC; SENSORY PANELS; WATER BINDING CAPACITY;

EMULSIFICATION; EMULSIONS; FIBERS; MAMMALS; MOISTURE;

MEATS;

SUIDAE; TRITICUM AESTIVUM;

WATER;

ANIMAL; ARTICLE; CALORIC INTAKE; CHEMISTRY; CONSUMER; COOKING; DIET; DIETARY FIBER; EMULSION; FAT INTAKE; HARDNESS; HUMAN; MASTICATION; MEAT; PROTEIN INTAKE; SKIN; STANDARD; SWINE; WHEAT;

ANIMALS; CONSUMER SATISFACTION; COOKING; DIET; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; EMULSIONS; ENERGY INTAKE; HARDNESS; HUMANS; MASTICATION; MEAT PRODUCTS; SKIN; SWINE; TRITICUM; WATER;

MLCS; MLOWN;

EID: 84872351121     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.054     Document Type: Article

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