Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters

Yuan, Dongxue; Liang, Xue; Kong, Baohua; Xia, Xiufang; Cao, Chuanai; Zhang, Hongwei; Liu, Qian; Li, Xin

doi:10.1016/j.meatsci.2024.109511

Meat Science

2024

DOI: 10.1016/j.meatsci.2024.109511

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Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters

Dongxue Yuan,

Xue Liang,

Baohua Kong

et al.

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Cited by 5 publications

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Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters

Cited by 5 publications

References 59 publications

Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes

Effect of β-sitosterol and oil phase on gel properties, microstructure and sensory characteristics of pea protein/carrageenan emulsion gels as solid fat substitutes

Natural aromatic extract of black tea improved the water retention of pork meat batter

Polyphosphate in food systems: Their roles and applications in foods and contribution to sustainable processing practices

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