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Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk
- Source :
- Korean Journal for Food Science of Animal Resources
- Publication Year :
- 2015
- Publisher :
- Korean Society for Food Science of Animal Resources, 2015.
-
Abstract
- Sucuk is the most popular dry-fermented meat product. Sucuk has a relatively high fat. Poppy seed oil as animal fat replacer was used in Turkish sucuk and effects of its use on sucuk quality were investigated. There was a significant (p
- Subjects :
- chemistry.chemical_classification
Animal fat
food.ingredient
Chemistry
Cholesterol
food and beverages
Ripening
Poppy seed
turkish sucuk
Article
poppy seed oil
cholesterol reduction
chemistry.chemical_compound
food
Chewiness
Saturated fatty acid
TBARS
Animal Science and Zoology
Food science
fat replacer
polyunsaturated fatty acids
Food Science
Polyunsaturated fatty acid
Subjects
Details
- ISSN :
- 12258563
- Volume :
- 35
- Database :
- OpenAIRE
- Journal :
- Korean Journal for Food Science of Animal Resources
- Accession number :
- edsair.doi.dedup.....430e4531ac57366201dd668c47e1b6b2