Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters

The aim of this study was to evaluate the effects of pork and tuna levels on the quality characteristics of frankfurters and to establish a suitable percentage of added tuna. The levels of pork meat (PM) and yellow-fin tuna (YFT) in the test frankfurters were as follows: 100% PM (control), 90% PM+10...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Ahn, Kwang-Il, Shim, Jae-Yun, Kim, Tae-Kyung, Choi, Ji-Hun, Kim, Hyun-Wook, Song, Dong-Heon, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2018
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6131376/
https://ncbi.nlm.nih.gov/pubmed/30206431
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e10
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