Effect of the addition of pullulan on the quality of low-fat homogenized scalded sausages
This paper presents the study on determination of the effect of pullulan on the quality of low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% of pork jowl in recipe composition. In sausages P1, P2 and P3, respectively, 1/4, 1/2 a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1225125 |