252 related articles for article (PubMed ID: 32359618)
1. Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
Shin DJ; Lee HJ; Lee D; Jo C; Choe J
Poult Sci; 2020 May; 99(5):2811-2818. PubMed ID: 32359618
[TBL] [Abstract][Full Text] [Related]
2. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
Lee HJ; Jung EH; Lee SH; Kim JH; Lee JJ; Choi YI
Korean J Food Sci Anim Resour; 2015; 35(1):130-6. PubMed ID: 26761810
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat.
Baek KH; Utama DT; Lee SG; An BK; Lee SK
Asian-Australas J Anim Sci; 2016 Jun; 29(6):865-71. PubMed ID: 27004822
[TBL] [Abstract][Full Text] [Related]
5. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages.
Asuming-Bediako N; Jaspal MH; Hallett K; Bayntun J; Baker A; Sheard PR
Meat Sci; 2014 Jan; 96(1):187-94. PubMed ID: 23906753
[TBL] [Abstract][Full Text] [Related]
6. Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer.
Utama DT; Jeong HS; Kim J; Barido FH; Lee SK
Poult Sci; 2019 Jul; 98(7):3059-3066. PubMed ID: 30877751
[TBL] [Abstract][Full Text] [Related]
7. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
Nieto G; Martínez L; Castillo J; Ros G
J Sci Food Agric; 2017 Aug; 97(11):3761-3771. PubMed ID: 28133759
[TBL] [Abstract][Full Text] [Related]
8. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications.
Pires MA; Rodrigues I; Barros JC; Carnauba G; de Carvalho FA; Trindade MA
J Sci Food Agric; 2020 Jan; 100(1):410-420. PubMed ID: 31599968
[TBL] [Abstract][Full Text] [Related]
9. Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage.
Wang X; Xie Y; Li X; Liu Y; Yan W
Meat Sci; 2018 Dec; 146():154-159. PubMed ID: 30149279
[TBL] [Abstract][Full Text] [Related]
10. Effect of partial replacement of pork meat with an olive oil organogel on the physicochemical and sensory quality of dry-ripened venison sausages.
Utrilla MC; García Ruiz A; Soriano A
Meat Sci; 2014 Aug; 97(4):575-82. PubMed ID: 24769879
[TBL] [Abstract][Full Text] [Related]
11. Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.
Qi W; Wu J; Shu Y; Wang H; Rao W; Xu HN; Zhang Z
Int J Biol Macromol; 2020 Jun; 152():567-575. PubMed ID: 32112849
[TBL] [Abstract][Full Text] [Related]
12. Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage.
Kasaiyan SA; Caro I; Ramos DD; Salvá BK; Carhuallanqui A; Dehnavi M; Mateo J
Meat Sci; 2023 Aug; 202():109217. PubMed ID: 37172550
[TBL] [Abstract][Full Text] [Related]
13. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content.
Mora-Gallego H; Serra X; Guàrdia MD; Arnau J
Meat Sci; 2014 May; 97(1):62-8. PubMed ID: 24530990
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham.
Choe J; Kim HY
Poult Sci; 2020 Apr; 99(4):2230-2235. PubMed ID: 32241508
[TBL] [Abstract][Full Text] [Related]
15. Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.
Kim TK; Lee MH; Kim SM; Kim MJ; Jung S; Yong HI; Choi YS
Poult Sci; 2021 Feb; 100(2):1291-1298. PubMed ID: 33518086
[TBL] [Abstract][Full Text] [Related]
16. The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil.
Revilla I; Santos S; Hernández-Jiménez M; Vivar-Quintana AM
Foods; 2022 Mar; 11(7):. PubMed ID: 35407009
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels.
Leite A; Rodrigues S; Pereira E; Paulos K; Oliveira AF; Lorenzo JM; Teixeira A
Meat Sci; 2015 Jul; 105():114-20. PubMed ID: 25839884
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages.
Zampouni K; Filippou A; Papadimitriou K; Katsanidis E
Meat Sci; 2024 Feb; 208():109392. PubMed ID: 37979346
[TBL] [Abstract][Full Text] [Related]
19. Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality.
Ferreira I; Vasconcelos L; Leite A; Botella-Martínez C; Pereira E; Mateo J; Kasaiyan S; Teixeira A
Biomolecules; 2022 Oct; 12(10):. PubMed ID: 36291625
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
