Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties

Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties

This study aimed to investigate how the addition of sea-brine and -bittern obtained from waste seawater affects fermented sausage's physicochemical and histological properties from 1st to 5th week. The pH and water activity were higher in the samples containing sea-brine and -bittern (TR and TT...

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Veröffentlicht in:Food science & technology 2023-12, Vol.190, p.115509, Article 115509
Hauptverfasser: Lee, Sol-Hee, Kim, Hack-Youn
Format: Artikel
Sprache:eng
Schlagworte:
emulsions
fermentation
fermented sausages
histology
lactic acid
seawater
texture
viscosity
water activity
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Zusammenfassung:This study aimed to investigate how the addition of sea-brine and -bittern obtained from waste seawater affects fermented sausage's physicochemical and histological properties from 1st to 5th week. The pH and water activity were higher in the samples containing sea-brine and -bittern (TR and TT) compared to the controls (CP and CN), while the dry yield was lower in CP (P 
ISSN:0023-6438
DOI:10.1016/j.lwt.2023.115509