Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

@inproceedings{Kim2014EffectsOR,
  title={Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages},
  author={Hyun-wook Kim and K E Hwang and Dong-Heon Song and Yongjae Kim and Youn-Kyung Ham and In-Jun Yeo and Tae-Jun Jeong and Yun-Sang Choi and Cheon-Jei Kim},
  booktitle={Korean journal for food science of animal resources},
  year={2014}
}
This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages… CONTINUE READING

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