Cargando…

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which co...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cho, Min Guk, Jeong, Jong Youn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6335135/ https://www.ncbi.nlm.nih.gov/pubmed/30675110 http://dx.doi.org/10.5851/kosfa.2018.e49

Ejemplares similares

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products
por: Bae, Su Min, et al.
Publicado: (2017)

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
por: Cho, Min Guk, et al.
Publicado: (2017)

Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products
por: Jeong, Jong Youn
Publicado: (2018)

Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products
por: Yoon, Jiye, et al.
Publicado: (2023)

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages
por: Jeong, Jong Youn, et al.
Publicado: (2020)

Improvement of osteogenic potential of biphasic calcium phosphate bone substitute coated with synthetic cell binding peptide sequences
por: Choi, Hyunmin, et al.
Publicado: (2012)

Effect of Black Rice Powder on the Quality Properties of Pork Patties
por: Park, Sin-Young, et al.
Publicado: (2017)

Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham
por: Choi, Jung-Seok, et al.
Publicado: (2014)

Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
por: Bae, Su Min, et al.
Publicado: (2020)

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking
por: Jeong, Jong Youn, et al.
Publicado: (2016)

Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products
por: Jeong, Jong Youn, et al.
Publicado: (2020)

Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder
por: Yoon, Jiye, et al.
Publicado: (2021)

Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil
por: Perales‐Jasso, Yessica J., et al.
Publicado: (2018)

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products
por: Choi, Yun-Sang, et al.
Publicado: (2015)

Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings
por: Jiménez, Reagan L., et al.
Publicado: (2023)

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2020)

Development of 3D Printable Calcium Phosphate Cement Scaffolds with Cockle Shell Powders
por: Cho, Eunbee, et al.
Publicado: (2023)

Ionic Substitutions in Non-Apatitic Calcium Phosphates
por: Laskus, Aleksandra, et al.
Publicado: (2017)

Synthetic Calcium–Phosphate Materials for Bone Grafting
por: Mishchenko, Oleg, et al.
Publicado: (2023)

Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder
por: Jeong, Chang-Hwan, et al.
Publicado: (2022)

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2020)

Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham
por: Choe, Juhui, et al.
Publicado: (2019)

Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties
por: Kim, I. S., et al.
Publicado: (2013)

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel
por: Lee, Seonmin, et al.
Publicado: (2021)

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
por: Yum, Hyeon-Woong, et al.
Publicado: (2018)

Preparation of antimicrobial calcium phosphate/protamine composite powders with fluoride ions using octacalcium phosphate
por: Koizumi, Daisuke, et al.
Publicado: (2022)

Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2018)

Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties
por: Yang, Fengqi, et al.
Publicado: (2020)

Building Osteogenic Microenvironments With Strontium-Substituted Calcium Phosphate Ceramics
por: Wan, Ben, et al.
Publicado: (2020)

Selenite Substituted Calcium Phosphates: Preparation, Characterization, and Cytotoxic Activity
por: Ressler, Antonia, et al.
Publicado: (2021)

The effect of particle size on the osteointegration of injectable silicate-substituted calcium phosphate bone substitute materials
por: Coathup, Melanie J, et al.
Publicado: (2013)

Clindamycin-Loaded Nanosized Calcium Phosphates Powders as a Carrier of Active Substances
por: Słota, Dagmara, et al.
Publicado: (2023)

Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations
por: Zając, Marzena, et al.
Publicado: (2020)

Ground Tire Rubber Particles as Substitute for Calcium Carbonate in an EPDM Sealing Compound
por: Spanheimer, Vanessa, et al.
Publicado: (2023)

Effect of Different Water-to-Powder Ratios on the Compressive Strength of Calcium-enriched Mixture Cement
por: Shojaee, Nooshin Sadat, et al.
Publicado: (2018)

Effect of Different Water-to-powder Ratios on the Solubility and Microhardness of Calcium-Enriched Mixture Cement
por: Shojaee, Nooshin Sadat, et al.
Publicado: (2019)

Tetracalcium Phosphate/Monetite/Calcium Sulfate Hemihdrate Biocement Powder Mixtures Prepared by the One-Step Synthesis for Preparation of Nanocrystalline Hydroxyapatite Biocement-Properties and In Vitro Evaluation
por: Medvecky, Lubomir, et al.
Publicado: (2021)

Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
por: Anton, Dea, et al.
Publicado: (2019)

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages
por: Choi, Jinhee, et al.
Publicado: (2019)

Antimicrobial activity of ion-substituted calcium phosphates: A systematic review
por: Kamphof, Robert, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_rnijkkldedb0rf6k1ginjj1ntk