Enhancement of Unsaturated Fatty Acid on Emulsion-Type Chicken Sausage by Using Jeju Horse Fat and Canola Oil
Author:
Affiliation:
1. Department of Food Bioengineering, Jeju National University
Funder
Jeju National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/JKFN050-11-1227.pdf
Reference50 articles.
1. HEAT-INDUCED GELATION AND PROTEIN-PROTEIN INTERACTION OF ACTOMYOSIN
2. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
3. Baek KH. Study on the effects of added canola oil on physicochemical properties of emulsion sausage manufactured with spent layer meat. Mater's thesis. Kangwon National University, Gangwon, Korea. 2016.
4. Comparison of Chemical Composition, Physico-chemical Properties and Fatty Acid Composition of Horse Meat by Different Grade and Cuts
5. Chin KB, Kim KH, Lee HC. Physico-chemical and textural properties, and microbial counts of meat products sold at Korean markets. Korean J Food Sci Ani Resour. 2006. 26:98-105.
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