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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Detalles Bibliográficos
Autores principales: 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
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/PMC4726954/
https://www.ncbi.nlm.nih.gov/pubmed/26877634
http://dx.doi.org/10.5851/kosfa.2015.35.6.748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726954/
https://www.ncbi.nlm.nih.gov/pubmed/26877634
http://dx.doi.org/10.5851/kosfa.2015.35.6.748

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