Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.

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作者： Dong-Jin,Shin ^[1] ; Dong-Gyun,Yim ^[1] ; Jeong A,Kwon ^[1] ; Sung-Su,Kim ^[1] ; Hyun Jung,Lee ^[1] ; Cheorun,Jo ^[2]

作者单位： Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea. ^[1] Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea. Electronic address: cheorun@snu.ac.kr. ^[2]

关键词 chicken sausage cooking temperature cutting time emulsification olive oil

主题词动物(Animals);鸡(Chickens);烹饪(Cooking);乳状剂(Emulsions);肉(Meat);温度(Temperature)

DOI 10.1016/j.psj.2021.101554

PMID 34823177

发布时间 2021-12-22

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