215 related articles for article (PubMed ID: 26760754)
1. Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage.
Kim KB; Pak WM; Kang JE; Park HM; Kim BR; Ahn DH
Korean J Food Sci Anim Resour; 2014; 34(1):122-6. PubMed ID: 26760754
[TBL] [Abstract][Full Text] [Related]
2. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.
Seo HW; Kang GH; Cho SH; Ba HV; Seong PN
Korean J Food Sci Anim Resour; 2015; 35(5):638-45. PubMed ID: 26761892
[TBL] [Abstract][Full Text] [Related]
3. The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages.
Madruga MS; da Rocha TC; de Carvalho LM; Sousa AMBL; de Sousa Neto AC; Coutinho DG; de Carvalho Ferreira AS; Soares AJ; de Sousa Galvão M; Ida EI; Estévez M
J Food Sci Technol; 2019 Mar; 56(3):1380-1388. PubMed ID: 30956317
[TBL] [Abstract][Full Text] [Related]
4. Effect of chicken meat replacement by spent laying hen meat on physicochemical properties and sensorial characteristics of fresh sausage.
Polizer Rocha YJ; Lorenzo JM; Barros JC; Baldin JC; Trindade MA
Br Poult Sci; 2019 Apr; 60(2):139-145. PubMed ID: 30646752
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages.
Kim HW; Choi MS; Hwang KE; Song DH; Kim YJ; Ham YK; Chang SJ; Lim YB; Choi YS; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(2):133-40. PubMed ID: 26760930
[TBL] [Abstract][Full Text] [Related]
7. Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.
Choi MS; Choi YS; Kim HW; Hwang KE; Song DH; N Lee SY; Kim CJ
Korean J Food Sci Anim Resour; 2014; 34(2):158-65. PubMed ID: 26760933
[TBL] [Abstract][Full Text] [Related]
8. Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages.
Choe J; Kim GW; Kim HY
J Anim Sci Technol; 2019 Jan; 61(1):28-34. PubMed ID: 31333858
[TBL] [Abstract][Full Text] [Related]
9. Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder.
Jo K; Lee J; Jung S
Korean J Food Sci Anim Resour; 2018 Sep; 38(4):768-779. PubMed ID: 30206436
[TBL] [Abstract][Full Text] [Related]
10. Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage.
Jin SK; Park JH
Asian-Australas J Anim Sci; 2013 Dec; 26(12):1753-61. PubMed ID: 25049766
[TBL] [Abstract][Full Text] [Related]
11. Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage.
Nan H; Stepanova T; Li B
Int J Med Mushrooms; 2023; 25(9):73-83. PubMed ID: 37824407
[TBL] [Abstract][Full Text] [Related]
12. Texture and quality of chicken sausage formulated with woody breast meat.
Rigdon M; Stelzleni AM; McKee RW; Pringle TD; Bowker B; Zhuang H; Thippareddi H
Poult Sci; 2021 Mar; 100(3):100915. PubMed ID: 33518346
[TBL] [Abstract][Full Text] [Related]
13. Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.
Kim HW; Hwang KE; Song DH; Kim YJ; Ham YK; Jeong TJ; Choi YS; Kim CJ
J Food Sci Technol; 2016 Jan; 53(1):872-9. PubMed ID: 26788010
[TBL] [Abstract][Full Text] [Related]
14. Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage.
Kang KM; Lee SH; Kim HY
Food Sci Anim Resour; 2022 Jan; 42(1):73-83. PubMed ID: 35028575
[TBL] [Abstract][Full Text] [Related]
15. Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil.
Shin DJ; Yim DG; Kwon JA; Kim SS; Lee HJ; Jo C
Poult Sci; 2022 Jan; 101(1):101554. PubMed ID: 34823177
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages.
Song J; Jiang L; Qi M; Suo W; Deng Y; Ma C; Li H; Zhang D
J Food Sci; 2022 Mar; 87(3):1184-1196. PubMed ID: 35122248
[TBL] [Abstract][Full Text] [Related]
18. Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.
Savadkoohi S; Hoogenkamp H; Shamsi K; Farahnaky A
Meat Sci; 2014 Aug; 97(4):410-8. PubMed ID: 24769097
[TBL] [Abstract][Full Text] [Related]
19. Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase.
Hemung BO; Chin KB
Korean J Food Sci Anim Resour; 2015; 35(2):225-31. PubMed ID: 26761832
[TBL] [Abstract][Full Text] [Related]
20. Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.
Choi YS; Kim YB; Hwang KE; Song DH; Ham YK; Kim HW; Sung JM; Kim CJ
Poult Sci; 2016 Jun; 95(6):1465-71. PubMed ID: 27030694
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
