Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15%...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Choi, Yun-Sang, Kim, Tae-Kyung, Choi, Hee-Don, Park, Jong-Dae, Sung, Jung-Min, Jeon, Ki-Hong, Paik, Hyun-Dong, Kim, Young-Boong
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2017
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5686319/
https://ncbi.nlm.nih.gov/pubmed/29147084
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.5.617
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