Product quality and shelf-life effect of low-fat functional sausages manufactured with sodium lactate and chitosans during storage at 15 degrees C
Chin, K.B.; Kook, S.H.; Choi, S.H.
Journal of Animal Science and Technology 47(4): 655-666
2005
ISSN/ISBN: 2055-0391 Accession: 004283439
This study was performed to measure physicochemical and textural characteristics, and shelf-life effect of low-fat functional sausages (LFFSs) manufactured with sodium lactate (SL, 3.3%), lac pigment, and various molecular weights (MWs) of chitosan (Low=1.5 kDa, Med=30-50 kDa and High=200 kDa) during storage at 15 degrees C for 18 days.
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