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Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp
The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher w...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4597832/ https://ncbi.nlm.nih.gov/pubmed/26760751 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.1.99 |
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