135 related articles for article (PubMed ID: 27252369)
1. Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages.
Choi YS; Jeong TJ; Hwang KE; Song DH; Ham YK; Kim HW; Kim YB; Kim CJ
Poult Sci; 2016 Aug; 95(8):1943-9. PubMed ID: 27252369
[TBL] [Abstract][Full Text] [Related]
2. Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content.
Kim DH; Kim YJ; Shin DM; Lee JH; Han SG
Food Sci Anim Resour; 2022 May; 42(3):411-425. PubMed ID: 35611074
[TBL] [Abstract][Full Text] [Related]
3. Lotus (
Ham YK; Hwang KE; Song DH; Kim YJ; Shin DJ; Kim KI; Lee HJ; Kim NR; Kim CJ
Korean J Food Sci Anim Resour; 2017; 37(2):219-227. PubMed ID: 28515646
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
Choi YS; Choi JH; Han DJ; Kim HY; Kim HW; Lee MA; Chung HJ; Kim CJ
Meat Sci; 2012 May; 91(1):1-7. PubMed ID: 22227100
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effect of wheat bran and dried carrot pomace addition on quality characteristics of chicken sausage.
Yadav S; Pathera AK; Islam RU; Malik AK; Sharma DP
Asian-Australas J Anim Sci; 2018 May; 31(5):729-737. PubMed ID: 28823131
[TBL] [Abstract][Full Text] [Related]
8. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.
Alaei F; Hojjatoleslamy M; Hashemi Dehkordi SM
Food Sci Nutr; 2018 Mar; 6(2):512-519. PubMed ID: 29564119
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. 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]
12. Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures.
Li Q; Gui P; Huang Z; Feng L; Luo Y
J Texture Stud; 2018 Feb; 49(1):56-64. PubMed ID: 28581064
[TBL] [Abstract][Full Text] [Related]
13. Effect of gellan gum on functional properties of low-fat chicken meat batters.
Li K; Liu JY; Fu L; Li WJ; Zhao YY; Bai YH; Kang ZL
J Texture Stud; 2019 Apr; 50(2):131-138. PubMed ID: 30414321
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effect of chicken skin on the quality characteristics of semi-dried restructured jerky.
Choi YS; Han DJ; Choi JH; Hwang KE; Song DH; Kim HW; Kim YB; Kim CJ
Poult Sci; 2016 May; 95(5):1198-204. PubMed ID: 26944980
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Chosen quality parameters of pork sausage produced without curing mixture.
Kostecki A; Bilska A; Danyluk B
Acta Sci Pol Technol Aliment; 2015; 14(3):191-198. PubMed ID: 28068026
[TBL] [Abstract][Full Text] [Related]
19. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
Lorenzo JM; Temperán S; Bermúdez R; Purriños L; Franco D
Poult Sci; 2011 Jun; 90(6):1334-9. PubMed ID: 21597076
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
