Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage-Reference-Cited by-同舟云学术

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Effects of the addition of blood plasma proteins on physico-chemical properties of emulsion-type pork sausage during cold storage

Published:2017-04-20 Issue:13 Volume:97 Page:4501-4507
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Kim Sungho¹,Jin Sangkeun¹,Choi Jungseok²

Affiliation:

1. Department of Animal Resources Technology; Gyeongnam National University of Science and Technology; Jinju Republic of Korea

2. Swine Science and Technology Center; Gyeongnam National University of Science and Technology; Jinju Republic of Korea

Funder

National Research Foundation of Korea (NRF)

Ministry of Education

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET)

High Value-added Food Technology Development Program

Ministry of Agriculture, Food and Rural Affairs (MAFRA)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8315/fullpdf

Reference42 articles.

1. Food demand and the food security challenge with rapid economic growth in the emerging economies of India and China;Gandhi;Food Res Int,2014

2. World meat consumption patterns: An overview of the last fifty years (1961-2011);Sans;Meat Sci,2015

3. Functional and nutritional properties of isolated bovine blood proteins;Penteado;J Sci Food Agric,1979

4. Penetration studies of blood globin gels;Autio;J Food Sci,1985

5. Animal By-Product Processing & Utilization

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2. Effect of lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the technological and sensory quality parameters of frankfurter-type sausages;Ciencia y Tecnología Agropecuaria;2022-08-26

3. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties;LWT;2022-01

4. Effects of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of emulsified pork batter;Journal of Animal Science and Technology;2021-01

5. A rapid UHPLC-MS/MS screening method for the detection of the addition of porcine blood plasma to emulsion-type pork sausages;Analytical and Bioanalytical Chemistry;2019-08-10

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