Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.

@article{Cofrades2008InfluenceOD,
  title={Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems.},
  author={Susana Cofrades and In{\'e}s L{\'o}pez-L{\'o}pez and Mar{\'i}a Teresa Solas and Laura Bravo and Francisco Jim{\'e}nez-Colmenero},
  journal={Meat science},
  year={2008},
  volume={79 4},
  pages={767-76}
}
The effects of three different types of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) added at two concentrations (2.5% and 5% dry matter) on the physicochemical and morphological characteristics of gel/emulsion systems were evaluated. The addition of seaweeds improved (P<0.05) water- and fat-binding properties except in the case of Nori added at 2.5%. Hardness and chewiness of the cooked products with added seaweed were… CONTINUE READING
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