Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3...

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Publié dans:Korean J Food Sci Anim Resour
Auteurs principaux: Kim, Hyun-Wook, Park, Jae-Hyun, Yeo, Eui-Joo, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Format: Artigo
Langue:Inglês
Publié: Korean Society for Food Science of Animal Resources 2014
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Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597858/
https://ncbi.nlm.nih.gov/pubmed/26761181
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.3.387
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