Effects of Red Pitaya Replacing Part of Fat on Physicochemical Properties of Protein and Lipid Oxidation of Sausage
The fat content of traditional sausage was usually high, which did not meet the demand of low-fat healthy consumption and development. It was of great significance to study fat substitutes and make new low-fat sausage products. This study used pig leg meat as raw material and replaced 10%, 30% and 5...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060308 |