Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages
This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4%...
| Main Authors: | , , , , , |
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| Format: | Online |
| Language: | English |
| Published: |
Korean Society for Food Science of Animal Resources
2015
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682504/ |