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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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Choi, Yun-Sang, Kim, Tae-Kyung, Choi, Hee-Don, Park, Jong-Dae, Sung, Jung-Min, Jeon, Ki-Hong, Paik, Hyun-Dong, Kim, Young-Boong
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2017
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Article
On-line přístup: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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