Characteristics of chicken frankfurters formulated with varying levels of pork and chicken fats.
1991
Sams A.R. | Diez F.N.
Varying blends of pork and chicken fat (0:4, 1:3. 2:2, 3:1, 4:0 pork:chicken) were combined with lean (3% fat), hand-deboned chicken meat to determine the effects of substituting pork fat for chicken fat in low (22%) and high (27%) total fat level chicken frankfurter formulations. The addition of pork fat improved instrumental hardness, increased saturated fatty acid content, increased monounsaturated fatty acid content, and did not significantly affect storage stability of the frankfurters.
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书目信息
页码
v.1624-1629(7)
其它主题
Teneur en proteines; Aptitud para la conservacion; Acidos grasos saturados; Acidos grasos insaturados; Contenido de lipidos; Aptitude a la conservation; Acide gras insature; Acide gras sature; Acidos grasos; Produit carne
语言
英语
注释
references. AVAILABILITY: US (DNAL 47.8 AM33P).
类型
Journal Article; Journal Part
来源
Poultry-science (USA). (Jul 1991). v. 70(7) p. 1624-1629.
团体作者
Texas AandM University System, College Station, TX
Institut Agronomique et Veterinaire Hassan 2, Rabat (Morocco).
2012-11-15
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