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| Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product |
| Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin |
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Anim Biosci. 2019;32(11):1763-1775. Published online March 7, 2019 DOI: https://doi.org/10.5713/ajas.18.0811 |
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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product Asian-Australasian Journal of Animal Sciences. 2019;32(11):1763-1775  Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics Meat Science. 2012;92(2):144-150 Isolation and identification of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria for using as starter cultures in Thai fermented sausage “Sai Krok Esan” Current Opinion in Biotechnology. 2013;24:S82 Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer Hens Journal of Food Science. 2006;70(3):S236-S241 Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage Foods. 2022;11(15):2313 Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan Foods. 2023;12(18):3455 Development of β-Cyclodextrin/Konjac-Based Emulsion Gel for a Pork Backfat Substitute in Emulsion-Type Sausage Gels. 2022;8(6):369 Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages Meat Science. 2002;61(4):397-404 Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage Meat Science. 2005;69(2):355-362 Effect of substituting pork backfat with rind on quality characteristics of pork sausage Meat Science. 2001;58(4):409-412 |
