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Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters |
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 |
Anim Biosci. 2022;35(6):927-937. Published online January 4, 2022 DOI: https://doi.org/10.5713/ab.21.0378 |
Effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat Relationship between fat hardness, fatty acid composition, and iodine value of pork backfat with solid fat content (SFC) determined by time-domain nuclear magnetic resonance (TD NMR) The influence of carrageenan on the properties of low-fat frankfurters Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters |