Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product

Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product

Objective The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods Five treatments of fermented sausages were formulated by replacing pork backf...

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Bibliographic Details
Main Authors: Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2019-11-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
sai krok e-san
fermented sausage
konjac
low-fat meat product
healthy meat product
functional meat
Online Access:http://www.ajas.info/upload/pdf/ajas-18-0811.pdf

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