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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| Format: | Technical Report |
| Language: | English |
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Prince of Songkla University
2022
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| Online Access: | http://kb.psu.ac.th/psukb/handle/2016/17548 |
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th-psu.2016-175482022-09-21T08:36:48Z Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages รายงานวิจัยฉบับสมบูรณ์การศึกษาการใช้ประโยชน์จากโปรตีนไอโซเลตจากปลาข้างเหลือง (Selaroides leptolepis) ในไส้กรอกหมูลดไขมันและทดแทนไขมันด้วยน้ำมันถั่วเหลือ Nopparat Cheetangdee Faculty of Agro-Industry (Food Technology) คณะอุตสาหกรรมเกษตร ภาควิชาเทคโนโลยีอาหาร Sausages Fish protein concentrate PSU Publication 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. งานวิจัยศึกษาผลของการทดแทนไขมันหมูบางส่วนด้วยน้ำมันถั่วเหลือง ที่มีผลต่อลักษณะของผลิตภัณฑ์ไส้กร้อก โดยการเติม SBO ในรูปที่ผ่านการเตรียมเป็นอิมัลชัน ด้วยการใช้โปรตีนไอโซเลตจากปลาข้างเหลือง 2022-09-21T08:36:48Z 2022-09-21T08:36:48Z 2015 Technical Report http://kb.psu.ac.th/psukb/handle/2016/17548 en_US application/pdf Prince of Songkla University |
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Prince of Songkhla University |
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Khunying Long Athakravi Sunthorn Learning Resources Center |
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Thailand Thailand |
| content_provider |
Khunying Long Athakravi Sunthorn Learning Resources Center |
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| topic |
Sausages Fish protein concentrate PSU Publication |
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Sausages Fish protein concentrate PSU Publication Nopparat Cheetangdee Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages |
| description |
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. |
| author2 |
Faculty of Agro-Industry (Food Technology) |
| author_facet |
Faculty of Agro-Industry (Food Technology) Nopparat Cheetangdee |
| format |
Technical Report |
| author |
Nopparat Cheetangdee |
| author_sort |
Nopparat Cheetangdee |
| title |
Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages |
| title_short |
Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages |
| title_full |
Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages |
| title_fullStr |
Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages |
| title_full_unstemmed |
Study on utilization of protein isolate from yellow stripe trevally (Seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages |
| title_sort |
study on utilization of protein isolate from yellow stripe trevally (seloroides leptolepis) in fat-reduced and soybean oil replaced pork back-fat sausages |
| publisher |
Prince of Songkla University |
| publishDate |
2022 |
| url |
http://kb.psu.ac.th/psukb/handle/2016/17548 |
| _version_ |
1745577763784359936 |