Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties
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DOI：
10.1016/j.meatsci.2011.11.011
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发表时间：
2012-05-01
期刊：
影响因子：
7.1
通讯作者：
Kim, Cheon-Jei
中科院分区：
文献类型：
--
作者：
Choi, Yun-Sang;Choi, Ji-Hun;Kim, Cheon-Jei
对添加海带粉生产的减脂猪肉饼的化学成分、烹饪特性和感官性能进行了评价。含有粳稻粉的减脂肉饼的水分、灰分、碳水化合物含量、黄度和弹性均显著高于对照样品(P
Reduced-fat pork patties produced with the addition of Laminaria japonica powder were evaluated for the chemical composition, cooking characteristics and sensory properties. Reduced-fat pork patties containing L. japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample (P