Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carra...

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Publicat a:J Anim Sci Technol
Autors principals: Kim, Tae-Kyung, Yong, Hae In, Jang, Hae Won, Kim, Young-Boong, Sung, Jung-Min, Kim, Hyun-Wook, Choi, Yun-Sang
Format: Artigo
Idioma:Inglês
Publicat: Korean Society of Animal Sciences and Technology 2020
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Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7416163/
https://ncbi.nlm.nih.gov/pubmed/32803190
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5187/jast.2020.62.4.587
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