Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duc...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:J Anim Sci Technol
Päätekijät: Kim, Se-Myung, Kim, Tae-Kyung, Ku, Su-Kyung, Kim, Min Jung, Jung, Samooel, Yong, Hae In, Choi, Yun-Sang
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Korean Society of Animal Sciences and Technology 2020
Aiheet:
Research Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7416162/
https://ncbi.nlm.nih.gov/pubmed/32803187
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.4.553
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