Evaluation of natural hog casings modified by surfactant solutions combined with lactic acid by response surface methodology

LWT

Volumn 58, Issue 2, 2014, Pages 427-438

  Feng, Chao Hui ^a   Drummond, Liana ^a   Sun, Da Wen ^a   Zhang, Zhi Hang ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Lactic acid; Natural hog casing; RSM; Sausage; Surfactant

Indexed keywords

LIGHT TRANSMISSION; MEATS; REGRESSION ANALYSIS; SURFACE ACTIVE AGENTS; SURFACE PROPERTIES; TRANSMISSION ELECTRON MICROSCOPY;

BURST PRESSURES; NATURAL HOG CASING; OIL CONCENTRATION; RESIDENCE TIME; RESPONSE-SURFACE METHODOLOGY; RUPTURE FORCES; SAUSAGE; SOY LECITHIN; SOY OIL; SURFACTANT SOLUTION;

LACTIC ACID;

GLYCINE MAX; SUIDAE;

EID: 84901258743     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.03.012     Document Type: Article

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