Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, ha...

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Detalles Bibliográficos
Autores principales: Kim, Cheon-Jei, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jun, Kim, Hyun-Wook, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662135/
https://www.ncbi.nlm.nih.gov/pubmed/26761874
http://dx.doi.org/10.5851/kosfa.2015.35.4.515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662135/
https://www.ncbi.nlm.nih.gov/pubmed/26761874
http://dx.doi.org/10.5851/kosfa.2015.35.4.515

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