Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three types of sausage were manufactured with different fat sources: 20% pork back fat (CON), 20% canola o...

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Publié dans:	Asian-Australasian journal of animal sciences. - 1998. - 29(2016), 6 vom: 23. Juni, Seite 865-71
Auteur principal:	Baek, Ki Ho (Auteur)
Autres auteurs:	Utama, Dicky Tri, Lee, Seung Gyu, An, Byoung Ki, Lee, Sung Ki
Format:	Article en ligne
Langue:	English
Publié:	2016
Accès à la collection:	Asian-Australasian journal of animal sciences
Sujets:	Journal Article Canola Oil Emulsion Stability Fat Replacer Fatty Acid Profile Flaxseed Oil Spent Layer Meat