Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages
In this work, the effects of partial replacement of porcine fat with soybean oil (SBO) on characteristics of sausages were firstly studied. The pre-emulsified SBO was prepared employing fish protein isolate, soy protein.
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| Other Authors: | |
| Format: | Technical Report |
| Language: | English |
| Published: |
Prince of Songkla University
2022
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| Subjects: | |
| Online Access: | http://kb.psu.ac.th/psukb/handle/2016/17548 |
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| Institution: | Prince of Songkhla University |
| Language: | English |
| Summary: | In this work, the effects of partial replacement of porcine fat with soybean oil (SBO) on characteristics of sausages were firstly studied. The pre-emulsified SBO was prepared employing fish protein isolate, soy protein. |
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