Animal Bioscience

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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

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

Animal Bioscience. 2022;35(6):927-937

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The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

Kezban Candogan, Nuray Kolsarici

Meat Science. 2003;64(2):199-206

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Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin

Kezban Candogan, Nuray Kolsarici

Meat Science. 2003;64(2):207-214

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Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters

E.D. PANERAS, J.G. BLOUKAS

Journal of Food Science. 1994;59(4):725-728

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Substituting Olive Oil for Pork Backfat Affects Quality of Low-Fat Frankfurters

J.G. BLOUKAS, E.D. PANERAS

Journal of Food Science. 1993;58(4):705-709

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Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil

I.C Pappa, J.G Bloukas, I.S Arvanitoyannis

Meat Science. 2000;56(1):81-88

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Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat

E. Hughes, S. Cofrades, D.J. Troy

Meat Science. 1997;45(3):273-281

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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)

Meat Science. 2018;137:279

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The influence of carrageenan on the properties of low-fat frankfurters

Marek Cierach, Monika Modzelewska-Kapituła, Kamil Szaciło

Meat Science. 2009;82(3):295-299

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Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

M.A Lurueña-Martı́nez, A.M Vivar-Quintana, I Revilla

Meat Science. 2004;68(3):383-389

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