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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage
المؤلفون المشاركون
Kwak, Han Sub
Lee, Youngseung
Lee, Namrye
Joo, Jae-young
Kang, Jinsoo
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-03-18
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
This study investigated the textural and sensory characteristics of sausage, where pork meat was partially replaced with chicken or duck meat (5–30% replacement).
Nine treatments including the control (100% pork) were used in this study.
TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat.
Descriptive analysis revealed that greater amounts of chicken or duck meat produced lower intensities of hardness, springiness, and chewiness and tended to increase juiciness.
The control was least liked by consumers, while the overall liking (OL) tended to increase as the chicken content rose.
The OL for the duck-substituted sausage was highest in samples containing 5% duck meat and tended to decrease as more duck meat was added.
The substitution of chicken or duck meat made the sausage more acceptable by adding softness and juiciness.
Based on consumers’ OL, 30% of chicken or 5% of duck meat is recommended to replace pork meat in sausage.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Lee, Namrye& Kwak, Han Sub& Joo, Jae-young& Kang, Jinsoo& Lee, Youngseung. 2018. Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185388
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Lee, Namrye…[et al.]. Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage. Journal of Food Quality No. 2018 (2018), pp.1-9.
https://search.emarefa.net/detail/BIM-1185388
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Lee, Namrye& Kwak, Han Sub& Joo, Jae-young& Kang, Jinsoo& Lee, Youngseung. Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-9.
https://search.emarefa.net/detail/BIM-1185388
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185388
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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