Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages |
Chin, Koo-Bok
(Biotechnology Research Institute and Department of Animal Science, Chonnam National University)
Lee, Hye-Lan (Biotechnology Research Institute and Department of Animal Science, Chonnam National University) Kook, Sung-Ho (Biotechnology Research Institute and Department of Animal Science, Chonnam National University) Yoo, Seung-Seok (Department of Culinary Science, Honam University) Chun, Soon-Sil (Department of Food & Nutrition, Sunchon National University) |
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Dietary modification for altering fat composition of meat;Fat and Cholesterol Reduced Foods; Technologies and Strategies
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Low-fat meat products-Technological problems with processing
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DOI ScienceOn |
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Fat substitutes and fat modification in processing
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Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those with regular-fat counterpart
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5 |
SAS User's Guide
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Nutritional evaluation and physico-chemical changes of emulsified-sausage sold at Korean market during storage at <TEX>$10^{\circ}C$</TEX>
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Growth suppression of inoculated Listeria monocytogenes, physico-chemical and textural properties of low-fat sausages as affected by sodium lactate and a fat replacer
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DOI ScienceOn |
8 |
Official Methods of Analysis of AOAC Intl
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Affective tests; consumer tests and in-house panel acceptance tests;Sensory evaluation techniques
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10 |
Functional, textural and microstructural properties of low-fat bologna (model system) with a konjac blend
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DOI ScienceOn |
11 |
Optimizing quality of frankfurters containing oat bran and added water
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DOI ScienceOn |
12 |
Healthier meat and meat products: their roles as functional foods
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DOI ScienceOn |
13 |
Konjac flour gels as a fat substitute in low-fat prengor fresh pork sausages
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14 |
Evaluation of konjac gels as fat substitutes in meat emulsion products
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15 |
Evaluation of product quality of emulsified sausages sold In Gwangju area (Korea)
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16 |
Sensory characteristics of frankfurters as affected by fat, salt and pH
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DOI ScienceOn |
17 |
Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat bologna
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18 |
A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods
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DOI |
19 |
Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan
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DOI ScienceOn |
20 |
Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)
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DOI ScienceOn |
21 |
Evaluation of water binding properties of food hydrocolloids by physical/chemical methods and in a low-fat emulsion
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DOI |
22 |
Effects of substituting added water for fat on the textural, sensory, and processing characteristics of bologna
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DOI |
23 |
Texture profile analysis
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24 |
Effects of sodium lactate and trisodium phosphate on the physico-chemical properties and shelf-life of low-fat Chinesestyle sausages
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DOI ScienceOn |
25 |
Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil
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DOI ScienceOn |