Effect of shaddock albedo addition on the properties of frankfurters

To explore the potential as a natural auxiliary emulsifier, shaddock albedo was added into frankfurters at six different levels: 0.0, 2.5, 5.0, 7.5, 10 and 12.5 %. The emulsion capacity (EC) of meat batters and cooking properties of frankfurters were evaluated. EC of meat batters was improved with t...

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Bibliografiska uppgifter
I publikationen:J Food Sci Technol
Huvudupphovsmän: Shan, Bing, Li, Xingmin, Pan, Teng, Zheng, Limin, Zhang, Hao, Guo, Huiyuan, Jiang, Lu, Zhen, Shaobo, Ren, Fazheng
Materialtyp: Artigo
Språk:Inglês
Publicerad: Springer India 2014
Ämnen:
Original Article
Länkar:https://ncbi.nlm.nih.gov/pmc/articles/PMC4486546/
https://ncbi.nlm.nih.gov/pubmed/26139927
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1467-7
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