Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters
Abstract
In order to study the potential of replacing pork back-fat by sodium alginate solution (sodium alginate/water = 1/29, W/W), the physico-chemical, protein conformation and sensory of frankfurters made with various amounts of pork back-fat and sodium alginate were evaluated. With the increase of sodium alginate solute, the fat and energy was decreased significantly (P < .05). Compared with the control, the cooking yield, emulsion stability, L⁎ and...
Paper Details
Title
Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters
Published Date
Apr 1, 2020
Journal
Volume
162
Pages
108043 - 108043
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