Physicochemical properties of low sodium frankfurter with added walnut: Effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers

Meat Science

Volumn 69, Issue 4, 2005, Pages 781-788

  Colmenero, F Jiménez ^a   Ayo, M J ^a   Carballo, J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Caseinate; Frankfurters; KCl; Low sodium; Transglutaminase; Walnut; Wheat fibre

Indexed keywords

AGRICULTURAL PRODUCTS; CASEIN; EMULSIONS; MEATS; NATURAL FIBERS; PHYSICAL CHEMISTRY; SODIUM CHLORIDE; VITAMINS;

CASEINATE; FRANKFURTERS; KCL; LOW SODIUM; TRANSGLUTAMINASE (TGASE); WALNUTS; WHEAT FIBRES;

ENZYMES;

CASEIN; EMULSIONS; ENZYMES; MEAT; PLANT FIBERS; SODIUM CHLORIDE; VITAMINS; WHEAT;

JUGLANDACEAE; JUGLANS; TRITICUM AESTIVUM;

EID: 12344309526     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.11.011     Document Type: Article

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