Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. Th...

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Bibliographic Details
Published in:Korean J Food Sci Anim Resour
Main Authors: Choi, Yun-Sang, Kum, Jun-Seok, Jeon, Ki-Hong, Park, Jong-Dae, Choi, Hyun-Wook, Hwang, Ko-Eun, Jeong, Tae-Jun, Kim, Young-Boong, Kim, Cheon-Jei
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2015
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4726954/
https://ncbi.nlm.nih.gov/pubmed/26877634
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.6.748
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