Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages-Reference-Cited by-同舟云学术

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Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages

Published:2016-06 Issue:6 Volume:95 Page:1465-1471
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Choi Yun-Sang,Kim Young-Boong,Hwang Ko-Eun,Song Dong-Heon,Ham Youn-Kyung,Kim Hyun-Wook,Sung Jung-Min,Kim Cheon-Jei

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/95/6/1465/6868263/pew096.pdf

Reference35 articles.

1. The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters;Bloukas;Meat Sci,1992

2. Substituting olive oil for pork backfat affects quality of low-fat frankfurters;Bloukas;J. Food Sci.,1993

3. Texture profile analysis;Bourne;Food Technol,1978

4. Changes in energy and cholesterol contents of frankfurter-type sausages with fat reduction and fat replacer addition;Cenginz;Food Chem,2005

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