270 related articles for article (PubMed ID: 21669499)
1. Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages.
Pereira AG; Ramos EM; Teixeira JT; Cardoso GP; Ramos Ade L; Fontes PR
Meat Sci; 2011 Dec; 89(4):519-25. PubMed ID: 21669499
[TBL] [Abstract][Full Text] [Related]
2. Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages.
Massingue AA; de Almeida Torres Filho R; Fontes PR; de Lemos Souza Ramos A; Fontes EAF; Perez JRO; Ramos EM
Asian-Australas J Anim Sci; 2018 Apr; 31(4):576-584. PubMed ID: 28920407
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.
Choi YS; Kim HW; Hwang KE; Song DH; Choi JH; Lee MA; Chung HJ; Kim CJ
Meat Sci; 2014 Feb; 96(2 Pt A):892-900. PubMed ID: 24200582
[TBL] [Abstract][Full Text] [Related]
4. Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material.
Cortez-Vega WR; Fonseca GG; Prentice C
Food Sci Technol Int; 2013 Oct; 19(5):461-71. PubMed ID: 23729422
[TBL] [Abstract][Full Text] [Related]
5. Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.
Choi YS; Park KS; Kim HW; Hwang KE; Song DH; Choi MS; Lee SY; Paik HD; Kim CJ
Meat Sci; 2013 Mar; 93(3):652-8. PubMed ID: 23273477
[TBL] [Abstract][Full Text] [Related]
6. Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
Choe J; Kim HY
Poult Sci; 2019 Jun; 98(6):2662-2669. PubMed ID: 30698807
[TBL] [Abstract][Full Text] [Related]
7. The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat.
Radomyski T; Niewiarowicz A
Z Lebensm Unters Forsch; 1987 Mar; 184(3):215-9. PubMed ID: 3577426
[TBL] [Abstract][Full Text] [Related]
8. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.
Fernández-Diez A; Caro I; Castro A; Salvá BK; Ramos DD; Mateo J
J Food Sci; 2016 Aug; 81(8):C1891-8. PubMed ID: 27442806
[TBL] [Abstract][Full Text] [Related]
9. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
Choe JH; Kim HY; Lee JM; Kim YJ; Kim CJ
Meat Sci; 2013 Apr; 93(4):849-54. PubMed ID: 23313971
[TBL] [Abstract][Full Text] [Related]
10. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ
J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386
[TBL] [Abstract][Full Text] [Related]
11. Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin.
Babji AS; Chin SY; Seri Chempaka MY; Alina AR
Int J Food Sci Nutr; 1998 Sep; 49(5):319-26. PubMed ID: 10367000
[TBL] [Abstract][Full Text] [Related]
12. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.
Choi YM; Jung KC; Jo HM; Nam KW; Choe JH; Rhee MS; Kim BC
Meat Sci; 2014 Jan; 96(1):21-5. PubMed ID: 23896133
[TBL] [Abstract][Full Text] [Related]
13. Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure.
Yuste J; Mor-Mur M; Capellas M; Guamis B; Pla R
Poult Sci; 1999 Jun; 78(6):914-21. PubMed ID: 10438140
[TBL] [Abstract][Full Text] [Related]
14. Quality of comminuted sausages formulated from mechanically deboned poultry meat.
Mielnik MB; Aaby K; Rolfsen K; Ellekjær MR; Nilsson A
Meat Sci; 2002 May; 61(1):73-84. PubMed ID: 22063916
[TBL] [Abstract][Full Text] [Related]
15. Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage.
Wang L; Guo H; Liu X; Jiang G; Li C; Li X; Li Y
Meat Sci; 2019 Oct; 156():44-51. PubMed ID: 31125946
[TBL] [Abstract][Full Text] [Related]
16. Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.
Petrášová M; Král M; Pospiech M; Halamová P; Tremlová B; Walczycka M
J Sci Food Agric; 2019 Mar; 99(4):1888-1897. PubMed ID: 30264466
[TBL] [Abstract][Full Text] [Related]
17. Effect of beating processing, as a means of reducing salt content in frankfurters: a physico-chemical and Raman spectroscopic study.
Kang ZL; Wang P; Xu XL; Zhu CZ; Li K; Zhou GH
Meat Sci; 2014 Oct; 98(2):171-7. PubMed ID: 24960638
[TBL] [Abstract][Full Text] [Related]
18. O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno-functional and sensory quality.
Yang Y; Wang W; Wu Z; Wang X; Zhang K; Li Y
J Sci Food Agric; 2020 Jan; 100(1):268-276. PubMed ID: 31512249
[TBL] [Abstract][Full Text] [Related]
19. Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages.
Grossi A; Søltoft-Jensen J; Knudsen JC; Christensen M; Orlien V
Meat Sci; 2011 Oct; 89(2):195-201. PubMed ID: 21576003
[TBL] [Abstract][Full Text] [Related]
20. The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
Petersson K; Godard O; Eliasson AC; Tornberg E
Meat Sci; 2014 Jan; 96(1):423-8. PubMed ID: 23995696
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
