Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels

LWT

Volumn 74, Issue , 2016, Pages 325-330

  Lee, Chang Hoon ^a   Chin, Koo Bok ^a  

^a Chonnam National University   (South Korea)

Author keywords

Fat levels; Gelatin; Low fat and regular fat sausages; Pork skin; Textural properties

Indexed keywords

HARDNESS; MOISTURE; PHYSICOCHEMICAL PROPERTIES; PROTEINS;

COOKING LOSS; FAT LEVELS; GELATIN; LOW-FAT AND REGULAR-FAT SAUSAGES; LOW-FAT SAUSAGES; SOY PROTEIN ISOLATES; TEXTURAL PROPERTIES;

MEATS;

EID: 84984793098     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.07.032     Document Type: Article

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