Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

@inproceedings{Yeo2014EffectOD,
  title={Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters},
  author={Eui-Joo Yeo and Hyun-wook Kim and K E Hwang and Dong-Heon Song and Yongjae Kim and Youn-Kyung Ham and Fu-Yi He and Jae Hyeong Park and Cheon-Jei Kim},
  booktitle={Korean journal for food science of animal resources},
  year={2014}
}
Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved… CONTINUE READING
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