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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)...
Autores principales: | Mohammed, Halimah O., O’Grady, Michael N., O’Sullivan, Maurice G., Hamill, Ruth M., Kilcawley, Kieran N., Kerry, Joseph P. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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