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The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer.

Journal Title:
International journal of food science & technology.
Journal Volume/Issue:
2004 Jan., v. 39, no. 1
Main Author:
Kumar, M.
Other Authors:
Sharma, B.D.
Format:
Article
Language:
English
Subjects:
ground pork
hamburgers
carrageenan
fat replacers
food additives
low fat foods
health foods
vacuum packaging
aerobic conditions
food storage
refrigeration
storage time
shelf life
food nutrient losses
cooking quality
moisture content
dimensions
pH
energy content
lipid content
cholesterol
protein content
sensory evaluation
mouthfeel
shear strength
hardness
texture
color
thiobarbituric acid-reactive substances
appearance (quality)
juiciness
food acceptability
plate count
food safety
View in NAL's Catalog:
IND43623361