Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters (Q36502412)

14 August 2017

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters (English)

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14 August 2017

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Yun-Sang Choi

1

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14 August 2017

Jun-Seok Kum

2

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14 August 2017

Ki-Hong Jeon

3

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14 August 2017

Jong-Dae Park

4

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14 August 2017

Hyun-Wook Choi

5

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14 August 2017

Ko-Eun Hwang

6

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14 August 2017

Tae-Jun Jeong

7

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14 August 2017

Young-Boong Kim

8

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14 August 2017

Cheon-Jei Kim

9

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14 August 2017

31 December 2015

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Korean journal for food science of animal resources

14 August 2017

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14 August 2017

35

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14 August 2017

6

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14 August 2017

748-756

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Evaluation of 8-week body weight control program including sea tangle (Laminaria japonica) supplementation in Korean female college students

14 August 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4726954

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.

30 September 2017

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4726954

Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.

21 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4726954

Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content

21 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4726954

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed

21 September 2018

1 reference

12 December 2020

Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

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12 December 2020

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

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12 December 2020

The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters

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12 December 2020

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

1 reference

12 December 2020

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

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12 December 2020

Quality characteristics of low-salt restructured poultry with microbial transglutaminase and seaweed

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12 December 2020

Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters

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12 December 2020

10.5851/KOSFA.2015.35.6.748

Identifiers

DOI

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14 August 2017

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14 August 2017

PubMed publication ID

26877634

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