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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
OBJECTIVE: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). METHODS: Five treatments of fermented sausages were formulated by replacing pork bac...
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| Publicado no: | Asian-Australas J Anim Sci |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6817787/ https://ncbi.nlm.nih.gov/pubmed/31010988 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0811 |
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