Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages-Reference-Cited by-同舟云学术

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Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

Published:2014-04-30 Issue:2 Volume:34 Page:133-140
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Hyun-Wook,Choi Min-Sung,Hwang Ko-Eun,Song Dong-Heon,Kim Yong-Jae,Ham Youn-Kyung,Chang Seong-Jin,Lim Yun-Bin,Choi Yun-Sang,Kim Cheon-Jei

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201414753676326.pdf

Reference28 articles.

1. Functionality of muscle proteins in gelation mechanisms of structured meat products

2. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets

3. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

4. Protein Concentration, pH and Ionic Strength Affect Apparent Viscosity of Actomyosin

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1. Effect of a combination of probiotics on the flavor profiling and biogenic amines of composite fermented mutton sausages;Food Bioscience;2024-10

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