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Título:
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Optimization of salt, olive oil and pectin level for low fat frankfurters produced by replacing pork backfat with olive oil
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Autores:
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PAPA, I. C. ;
BLOUKAS, J. C. ;
ARVANITOYANNIS, I. S.
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Tipo de documento:
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texto impreso
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ISBN/ISSN/DL:
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32214
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Nota general:
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ISBN:
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Langues:
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Inglés
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Clasificación:
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ACEITE DE OLIVA
ALIMENTOS
ANÁLISIS SENSORIAL
TEXTURA
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Resumen:
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Response surface methodology was used to determine the optimum salt level (1.3-2.1%) and pectin level (0.25-1.0%) when olive oil replaced pork backfat (0-100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). The test ingredients signiRcantly affected (P
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Nota de contenido:
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En: Meat Science .-- (56) : 81-88 (2000)
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