Analysis of the Replacement Effect of Added Chicken and Duck Skin Fat as a Pork Back Fat Replacement in Chicken Breast Emulsion Sausages-Reference-Cited by-同舟云学术

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Analysis of the Replacement Effect of Added Chicken and Duck Skin Fat as a Pork Back Fat Replacement in Chicken Breast Emulsion Sausages

Published:2023-02-28 Issue:2 Volume:52 Page:178-185
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Han-Sol¹,Lee Sol-Hee¹,Kim Hack-Youn¹

Affiliation:

1. Department of Animal Resources Science, Kongju National University

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-02-178.pdf

Reference43 articles.

1. AOAC. Official methods of analysis of AOAC International. 21st ed. Association of Official Analytical Chemists, Gaithersburg, MA, USA. 2019.

2. Quality of low-fat chicken sausages with added chicken feet collagen

3. Textural, Color, and Sensory Properties of Bologna Containing Various Levels of Washed Chicken Skin

4. Chae HS, Cho SH, Park BY, et al. Comparison of chemical composition in different portions of domestic broiler meat. Korean J Poult Sci. 2002. 29:51-57.

5. Choi YJ, Lee SH, Lee KS, et al. Quality characteristics of low-fat plant oil emulsion pork patties. J Life Sci. 2019. 29:1351-1357.

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