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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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2018
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Article
On-line přístup: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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