Fat and sodium chloride reduction in sausages using k-carrageenan and other salts

Fat and sodium chloride were reduced in a sausage formulation including kappa-carrageenan and other salts, as potassium and calcium chloride, in different concentrations, in order to compensate the ionic strength during myofibrillar protein extraction and solubilisation, and to promote the carrageen...

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Veröffentlicht in:	International journal of food sciences and nutrition 2004-08, Vol.55 (5), p.371
Hauptverfasser:	Totosaus, A, Alfaro-rodriguez, R H, PErez-chabela, M L
Format:	Artikel
Sprache:	eng
Schlagworte:	Food science Meat products Oils & fats Proteins Salt
Online-Zugang:	Volltext
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