Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties

Meat Science

Volumn 91, Issue 1, 2012, Pages 1-7

  Choi, Yun Sang ^a   Choi, Ji Hun ^b   Han, Doo Jeong ^b   Kim, Hack Youn ^b   Kim, Hyun Wook ^b   Lee, Mi Ai ^c   Chung, Hai Jung ^d   Kim, Cheon Jei ^b  

^a Korea Intellectual Property Office   (South Korea)

^b Konkuk University   (South Korea)

^c World Institute of Kimchi an Annex of Korea Food Research Institute   (South Korea)

^d Daejin University   (South Korea)

Author keywords

Dietary fiber; Laminaria japonica; Pork patties; Quality properties; Reduced fat

Indexed keywords

DIETARY FIBERS; LAMINARIA JAPONICA; PORK PATTIES; QUALITY PROPERTIES; REDUCED-FAT;

CARBOHYDRATES; MEATS;

QUALITY CONTROL;

LAMINARIA; LAMINARIA JAPONICA;

WATER;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; FAT INTAKE; FAT SUBSTITUTE; FOOD PREFERENCE; HUMAN; LAMINARIA; LOW FAT DIET; MEAT; PH; PHYSICAL CHEMISTRY; PIGMENTATION; PROTEIN INTAKE; QUALITY CONTROL; SENSATION; SOUTH KOREA; SWINE;

ANIMALS; COOKING; DIET, FAT-RESTRICTED; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FAT SUBSTITUTES; FOOD PREFERENCES; FOOD, FORTIFIED; HUMANS; HYDROGEN-ION CONCENTRATION; LAMINARIA; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; REPUBLIC OF KOREA; SENSATION; SUS SCROFA; WATER;

EID: 84856377154     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.011     Document Type: Article

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