Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed sig...

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Detalles Bibliográficos
Autores principales: Lim, Yun-Bin, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Jang, Sung-Jin, Lee, Choong-Hee, He, Fu-Yi, Choi, Yun-Sang, 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/PMC4726958/
https://www.ncbi.nlm.nih.gov/pubmed/26877638
http://dx.doi.org/10.5851/kosfa.2015.35.6.783

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4726958/
https://www.ncbi.nlm.nih.gov/pubmed/26877638
http://dx.doi.org/10.5851/kosfa.2015.35.6.783

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