Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC)...

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Detalles Bibliográficos
Autores principales: Mohammed, Halimah O., O’Grady, Michael N., O’Sullivan, Maurice G., Hamill, Ruth M., Kilcawley, Kieran N., Kerry, Joseph P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140922/
https://www.ncbi.nlm.nih.gov/pubmed/35627092
http://dx.doi.org/10.3390/foods11101522

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140922/
https://www.ncbi.nlm.nih.gov/pubmed/35627092
http://dx.doi.org/10.3390/foods11101522

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