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International Journal of Food Sciences and Nutrition Volume 55, 2004 - Issue 5
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Paper

Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts

A. Totosaus Food Science and Technology Research Center, Universidad Autónoma del Estado de Hidalgo at Tulancingo, Hidalgo, MéxicoCorrespondence[email protected]
,
R.H. Alfaro-rodriguez Food Science and Technology Research Center, Universidad Autónoma del Estado de Hidalgo at Tulancingo, Hidalgo, México
&
M.L. Pérez-chabela Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Distrito Federal, 09270, México City, México
Pages 371-380 | Published online: 06 Jul 2009

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M. Lourdes Pérez-Chabela, Juan Díaz-Vela, Celia V. Reyes-Menéndez & Alfonso Totosaus. (2013) Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria. International Journal of Food Properties 16:8, pages 1789-1808.
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Arun Kumar Verma & Rituparna Banerjee. (2012) Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health. Critical Reviews in Food Science and Nutrition 52:1, pages 72-84.
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Articles from other publishers (11)

Zhi Chen, Cheng Luo, Kangxu Wang, Yinji Chen & Xinbo Zhuang. (2023) Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan. Foods 12:7, pages 1444.
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R. Tuvikene. 2021. Handbook of Hydrocolloids. Handbook of Hydrocolloids 767 804 .
Sang-Keun Jin, Jin-won Hwang, Sun Jin Hur & Gap-Don Kim. (2018) Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. LWT 97, pages 818-824.
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Teng Pan, Huiyuan Guo, Yuan Li, Junhong Song & Fazheng Ren. (2017) The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures. Food Hydrocolloids 63, pages 467-477.
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Joseph M. Wambui, Edward G. Karuri & Margaret M. M. Wanyoike. (2017) Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages. International Journal of Food Science 2017, pages 1-11.
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L. Marchetti, N. Argel, S.C. Andrés & A.N. Califano. (2015) Sodium-reduced lean sausages with fish oil optimized by a mixture design approach. Meat Science 104, pages 67-77.
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I. Gladkowska-Balewicz, I.T. Norton & I.E. Hamilton. (2014) Effect of process conditions, and component concentrations on the viscosity of ?-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels. Food Hydrocolloids 42, pages 355-361.
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C.N. Horita, M.A. Morgano, R.M.S. Celeghini & M.A.R. Pollonio. (2011) Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Science 89:4, pages 426-433.
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Xiang Dong Sun & Richard A. Holley. (2011) Factors Influencing Gel Formation by Myofibrillar Proteins in Muscle Foods. Comprehensive Reviews in Food Science and Food Safety 10:1, pages 33-51.
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S. HOOGE & D. CHAMBERS. (2010) A COMPARISON OF BASIC TASTE MODALITIES, USING A DESCRIPTIVE ANALYSIS TECHNIQUE, FOR VARYING LEVELS OF SODIUM AND KCl IN TWO MODEL SOUP SYSTEMS. Journal of Sensory Studies.
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Elizabeth García-García & Alfonso Totosaus. (2008) Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach. Meat Science 78:4, pages 406-413.
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