Freeze-thaw stability study of skinless pork longanisa with carrageenan
The freeze-thaw stability of skinless pork longanisa with 0.5% ι-carrageenan, 0.5% κ-carrageenan and 0% carrageenan were evaluated in terms of physico-chemical characteristics and sensory attributes. These parameters were pH, % thaw drip, water-holding capacity, appearance, aroma, texture, juiciness...
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| Format: | Thesis |
| Language: | English |
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1999.
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