Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.
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DOI: 10.1016/j.meatsci.2019.107968
Abstract: The objective of this study was to evaluate the effect of two different forms of canola oil (pure liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates modified by oxidized tannic acid)… read more here.
Keywords: emulsified canola; pork; canola oil; pre emulsified ... See more keywords