Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers
| العنوان: | Physicochemical characteristics, textural properties and volatile compounds in comminuted sausages as affected by various fat levels and fat replacers |
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| المؤلفون: | Jae H. Shim, Sung H. Kook, Seung Seok Yoo, Sung Y. Park, Koo Bok Chin |
| المصدر: | International Journal of Food Science & Technology. 42:1114-1122 |
| بيانات النشر: | Wiley, 2007. |
| سنة النشر: | 2007 |
| مصطلحات موضوعية: | Lightness, Octadecanal, chemistry.chemical_compound, Moisture, Fat substitute, Chemistry, Sodium Caseinate, Flavour, Food science, Industrial and Manufacturing Engineering, Food Science, Lean meat, Egg white |
| الوصف: | Summary Physicochemical and textural properties, and volatile compounds of comminuted sausages with various added fat levels and fat replacers were evaluated. Sausages without added fat had higher expressible moisture and texture values, but their lightness and yellowness values were lower, as compared with sausages with 5%, 10%, or 15% fat. Increased fat levels with constant amounts of lean meat and added water increased the lightness and yellowness values, but tended the redness values tended to be similar. Low-fat sausages (LFSs |
| تدمد: | 1365-2621 0950-5423 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::b17ad7be2b02b686bcb7d0127ae8aaf3 https://doi.org/10.1111/j.1365-2621.2006.01402.x |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........b17ad7be2b02b686bcb7d0127ae8aaf3 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13652621 09505423 |
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