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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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| Publicado en: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2015
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| Assuntos: | |
| Acceso en liña: | 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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