Cargando…

Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Choi, Ji Seon, Chin, Koo Bok
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society of Animal Sciences and Technology 2020
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416166/ https://www.ncbi.nlm.nih.gov/pubmed/32803189 http://dx.doi.org/10.5187/jast.2020.62.4.577

Ejemplares similares

Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan
por: Lee, Chang Hoon, et al.
Publicado: (2019)

Physicochemical properties analysis of bamboo salt on chicken emulsion sausage
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham
por: Kim, Geon Ho, et al.
Publicado: (2023)

Physicochemical Properties and Shelf-Life of Regular-Fat Sausages with Various Levels of Grape Tomato Powder Prepared by Different Drying Methods
por: Qiu, Zhuang Zhuang, et al.
Publicado: (2020)

Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder
por: Qiu, Zhuang Zhuang, et al.
Publicado: (2020)

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Effect of combination of three texture‐improving ingredients on textural properties of emulsified sausage‐containing salted egg white
por: Wang, Zhong Feng, et al.
Publicado: (2018)

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
por: Kim, Hyun-Wook, et al.
Publicado: (2015)

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
por: Kim, Geon Ho, et al.
Publicado: (2022)

Effects of Shiitake (Lentinus edodes P.) Mushroom Powder and Sodium Tripolyphosphate on Texture and Flavor of Pork Patties
por: Chun, Soonsil, et al.
Publicado: (2020)

The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages
por: Alaei, Fereshteh, et al.
Publicado: (2018)

Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages
por: Lee, Chang Hoon, et al.
Publicado: (2020)

Texture and quality of chicken sausage formulated with woody breast meat
por: Rigdon, Macc, et al.
Publicado: (2020)

Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase
por: Hemung, Bung-Orn, et al.
Publicado: (2015)

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system
por: Wu, Haizhou, et al.
Publicado: (2022)

Effects of Sodium Tripolyphosphate on Oral Commensal and Pathogenic Bacteria
por: MOON, JI-HOI, et al.
Publicado: (2019)

Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
por: Kim, Haeun, et al.
Publicado: (2022)

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch
por: Lee, Chang Hoon, et al.
Publicado: (2020)

Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening
por: Zhang, Ying, et al.
Publicado: (2021)

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs
por: Xu, Lilan, et al.
Publicado: (2017)

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths
por: Song, Dong-Heon, et al.
Publicado: (2020)

Nonspecific Binding of Adenosine Tripolyphosphate and Tripolyphosphate Modulates the Phase Behavior of Lysozyme
por: Zalar, Matja, et al.
Publicado: (2023)

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)

Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage
por: Kim, Geon Ho, et al.
Publicado: (2023)

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
por: Kim, Young Joo, et al.
Publicado: (2014)

Replacement of Sodium Tripolyphosphate with Iota Carrageenan in the Formulation of Restructured Ostrich Ham (†)
por: Schutte, Sumari, et al.
Publicado: (2021)

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
por: Shin, Dong-Jin, et al.
Publicado: (2021)

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage
por: Kang, Kyu-Min, et al.
Publicado: (2022)

The effect of β-glucan and inulin on the reduction of aflatoxin B(1) level and assessment of textural and sensory properties in chicken sausages
por: Chaharaein, Mohsen, et al.
Publicado: (2021)

Effect of Hanwoo Crust on the Physicochemical Properties of Emulsion-Type Sausages
por: Lee, Jeong-Ah, et al.
Publicado: (2021)

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications
por: Hu, Fei, et al.
Publicado: (2022)

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Effects of Sodium Tripolyphosphate Addition on the Dispersion and Hydration of Pure Calcium Aluminate Cement
por: Cheng, Benjun, et al.
Publicado: (2023)

Effect of Sodium Hydroxide and Tripolyphosphate on Curcumin Release from Chitosan-Based Macroparticles
por: Pistone, Alessandro, et al.
Publicado: (2023)

Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder
por: Shin, Sun-Hwa, et al.
Publicado: (2022)

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings
por: Yang, Xiaoyin, et al.
Publicado: (2021)

Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork Sausages
por: Ramachandraiah, Karna, et al.
Publicado: (2021)

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
por: Lee, Sol-Hee, et al.
Publicado: (2020)

Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
por: Peña-Saldarriaga, Lina María, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_m2rek7o4p4ffonmcj4vdfeumva