Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters

Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters

Objective Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements...

Full description

Bibliographic Details
Main Authors: Dong-Min Shin, Jong Hyeok Yune, Yea Ji Kim, Sang Hoon Keum, Hyun Su Jung, Hyuk Cheol Kwon, Do Hyun Kim, Hyejin Sohn, Chang Hee Jeong, Hong Gu Lee, Sung Gu Han
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2022-06-01
Series:Animal Bioscience
Subjects:
duck fat
κ-carrageenan
rheological property
fat replacement
Online Access:http://www.animbiosci.org/upload/pdf/ab-21-0378.pdf

Similar Items

Similar Items