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Cropp MS, Tarté R, Prusa KJ, Dickson JS, Shaw AM, Houser TA, Crowley RI, Reever LM, Sebranek JG. Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna. Meat Sci 2023; 204:109289. [PMID: 37531898 DOI: 10.1016/j.meatsci.2023.109289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 06/15/2023] [Accepted: 07/18/2023] [Indexed: 08/04/2023]
Abstract
The objectives were to determine the effects of post-thermal processing nitrite-embedded film (NEF) packaging on the quality attributes of alternatively-cured (nitrite from celery juice powder (AC)) and nitrite-free bologna. Attributes evaluated included lipid oxidation, instrumental color, pigment concentration, and sensory properties such as cured meat flavor, aroma, and color. Three bologna formulations, each packaged with two packaging films were produced. A conventionally-cured control formulation (with nitrite from sodium nitrite; CON), a nitrite-free formulation (UCC), and an alternatively cured formulation (nitrite from cultured celery juice powder; AC) were packaged in conventional (CF) or nitrite-embedded (NEF) film. Instrumental a* values (measured during both light and dark storage at intervals of 7 or 14 days over 126 days of storage) and cured pigment concentration (measured at 14-day intervals over 84 days of storage) were significantly greater (P < 0.05) for the UCC-NEF treatment compared to its conventional film counterpart, UCC-CF. No significant differences (P > 0.05) for lipid oxidation (TBARS values) were observed with NEF. Trained sensory panelists, who evaluated samples at 14-day intervals over 70 days of storage, found significantly greater (P < 0.05) cured aroma, cured flavor, pink color and less off-flavor for uncured bologna packaged in NEF compared to conventional film. For the uncured bologna formulation, NEF packaging provided cured meat attributes comparable to the control formulation that included nitrite. This is the first time that cured aroma and flavor have been observed when nitrite from packaging film is added to a cooked meat product under anaerobic conditions.
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Affiliation(s)
- Michael S Cropp
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA.
| | - Rodrigo Tarté
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - Kenneth J Prusa
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - James S Dickson
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - Angela M Shaw
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA; Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
| | - Terry A Houser
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA.
| | - Rachel I Crowley
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - Leah M Reever
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - Joseph G Sebranek
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
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Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108544] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Nitrite reduction in fermented meat products and its impact on aroma. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:131-181. [PMID: 33745511 DOI: 10.1016/bs.afnr.2020.10.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are not completely understood; however, the presence of nitrite and nitrate is essential for the development of cured aroma. The use of nitrite and nitrate as curing agents in meat products is based on its preservation activity. Even though their presence has been associated with several risks due to the formation of nitrosamines, their use is guarantee due to their antimicrobial action against Clostridium botulinum. Recent trends and recommendations by international associations are directed to use nitrite but at the minimum concentration necessary to provide the antimicrobial activity against Clostridium botulinum. This chapter discuss the actual limits of nitrite and nitrite content and their role as curing agents in meat products with special impact on dry fermented products. Regulatory considerations, antimicrobial mechanisms and actual trends regarding nitrite reduction and its effect on sensory and aroma properties are also considered.
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Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages. Processes (Basel) 2021. [DOI: 10.3390/pr9030424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.
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Voltammetric determination of nitrites in meat products after reaction with ranitidine producing 2-methylfuran cation. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105403] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Chatkitanan T, Harnkarnsujarit N. Effects of nitrite incorporated active films on quality of pork. Meat Sci 2020; 172:108367. [PMID: 33243446 DOI: 10.1016/j.meatsci.2020.108367] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 10/13/2020] [Accepted: 11/06/2020] [Indexed: 11/17/2022]
Abstract
Nitrite (0.25-2%) incorporated thermoplastic starch (TPS) and linear low-density polyethylene (LLDPE) blend films were produced by the conventional blown-film extrusion process. Films were characterized and determined for efficacy as active packaging for pork steak. Scanning electron micrographs showed enhanced starch granule disruption due to melting. Increased nitrite contents enhanced the starch network and improved mechanical properties. Water vapor and barrier properties of blend films were improved by nitrite incorporation, with increased compatibility between TPS and LLDPE networks. Films containing 0.5% nitrite effectively improved redness and corresponded to 0.06 ppm residual nitrite and 75 ppm nitrosomyoglobin in packaged pork. Nitrite addition modified protein secondary conformation involving CO stretching bonds via H-bonding, while films with 1% and 2% nitrite significantly inhibited growth of lactic acid bacteria, yeast and mold, and retained softer texture during storage. Nitrite incorporated films were demonstrated as efficient active packaging to improve the quality of red meat products.
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Affiliation(s)
- Tanaporn Chatkitanan
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand
| | - Nathdanai Harnkarnsujarit
- Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
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New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages. Foods 2020; 9:foods9081066. [PMID: 32781611 PMCID: PMC7466274 DOI: 10.3390/foods9081066] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 08/01/2020] [Accepted: 08/03/2020] [Indexed: 11/17/2022] Open
Abstract
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.
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Liu X, Qu H, Gou M, Guo H, Wang L, Yan X. Application of Weissella cibaria X31 or Weissella confusa L2 as a starter in low nitrite dry-fermented sausages. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Abstract
Effects of Weissella strains (Weissella cibaria X31 or Weissella confusa L2) as starters on the physicochemical, volatile, proteolytic, microbiological, and sensory properties of low-nitrite dry-fermented sausages were evaluated for 20 d. Results showed that the addition of 8 log CFU/g of Weissella strains increased the redness, hardness, adhesiveness, and chewiness, but decreased the pH, water activity, and nitrite content of sausages during processing. Morover, Weissella strains inhibited the growth of Salmonella enterica. Weissella strains also could hydrolyze myofibrillar proteins in sausages. The sausage inoculated with W. confusa L2 was more abundant in ester compared with the control. Sausages inoculated with W. cibaria X31 and W. confusa L2 and sodium nitrite (0.05 g) had more desirable characteristics, compared with other groups. W. cibaria X31 and W. confusa L2 show potential as multifunctional starters in low-nitrite fermented sausage, which is uniqueness and addressed the gap of Weissella in low nitrite sausages. This study is distinct in that Weissella strains were found to improve the redness of dry-fermented sausages and was effective at partly replacing nitrite in dry-fermented sausages, addressing the research gap regarding the application of Weissella in low-nitrite sausages.
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Affiliation(s)
- Xuejun Liu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongye Qu
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Mengxing Gou
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Hongyue Guo
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Liyan Wang
- College of Food Science and Engineering , Jilin Agricultural University , 2888 Xincheng Street , Changchun 130118 , China
| | - Xiaohui Yan
- Jilin Business and Technology College , Changchun 130507 , China
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Feng CH, Wang W, Makino Y, García-Martín JF, Alvarez-Mateos P, Song XY. Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates. Meat Sci 2019; 150:65-76. [DOI: 10.1016/j.meatsci.2018.12.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 11/10/2018] [Accepted: 12/17/2018] [Indexed: 12/21/2022]
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11
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Ben Slima S, Ktari N, Trabelsi I, Triki M, Feki-Tounsi M, Moussa H, Makni I, Herrero A, Jiménez-Colmenero F, Ruiz-Capillas Perez C, Ben Salah R. Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.058] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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12
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Naveen Z, Naik BR, Subramanyam BV, Reddy PM. Studies on the quality of duck meat sausages during refrigeration. SPRINGERPLUS 2016; 5:2061. [PMID: 27995038 PMCID: PMC5133215 DOI: 10.1186/s40064-016-3743-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Accepted: 11/25/2016] [Indexed: 11/10/2022]
Abstract
Duck farming is on the raise in the current scenario, but processed products from duck meat are still uncommon to find. Investigating the duck meat qualities during storage will provide information to enhance duck meat utilization. Development of ready-to-eat and ready-to-cook duck meat products is expected to increase and improve non-chicken meat-based protein. The Study was aimed to evaluate the changes in quality characteristics of duck meat sausages preserved by refrigeration (7 ± 1 °C). Duck meat sausages were prepared by utilizing raw and partially cooked duck meat with addition of soy flour at 10% level as a binder. Different quality characteristics like physical and chemical characteristics, proximate composition, and organoleptic characteristics were evaluated. Cooking loss of partially cooked meat sausages was lower than raw duck meat sausages, whereas emulsion stability and 2-thiobarbituric acid (TBA) values of raw duck meat sausages were lesser than partially cooked meat sausages. Cooking loss and emulsion stability decreased in both types of meat sausages, while, 2-TBA values increased as refrigerated storage progressed for 14 days. Percent moisture content of raw duck meat sausages was higher than partially cooked meat sausages, which decreased in both types of meat sausages as refrigerated storage progressed for 14 days. Percent crude protein (CP) and percent ether extract (EE) content of partially cooked duck meat sausages were higher than raw duck meat sausages. Regardless of type of meat used, refrigerated storage of sausages increased CP and EE up to 10th day but decreased upon further storage up to 14th day. Organoleptic scores for raw duck meat sausages were higher than partially cooked duck meat sausages and all the scores decreased with an increase in the storage period. However the scores were within the acceptable limits. The findings prove that, duck meat can be effectively acclaimed as an alternative avenue to meet the escalating protein demand in the form of ready-to-eat product. The quality of sausages is also retained during refrigerated storage.
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Petridis D, Ritzoulis C, Tzivanos I, Vlazakis E, Derlikis E, Patroklos V. Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages. Food Sci Nutr 2013; 1:32-44. [PMID: 24804012 PMCID: PMC3951566 DOI: 10.1002/fsn3.6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 10/12/2012] [Accepted: 10/13/2012] [Indexed: 11/12/2022] Open
Abstract
The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; these correlate negatively to consistency and hardness. This has been attributed to the protein gel disruption arising from local phase separations. Hedonic consistency, elasticity, and chewiness showed a very strong positive correlation to one another. Contour plots, based on responses of principal component axes, show that lard is important in increasing the objective sensory intensities of fattiness, chewiness, and elasticity, and for decreasing hardness and consistency. In higher lard proportions, caseinate and starch decrease the red color intensity and the acceptability of chewiness, elasticity, and consistency. Optimization of the component amounts was performed using response trace plots. After redundancy analysis, sensory and instrumental variables were found in very good mutual agreement; hardness was assessed as the most important mechanical variable, followed by chewiness.
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Affiliation(s)
- Dimitris Petridis
- Department of Food Technology, ATEI of Thessaloniki PO Box 141, 57400, Thessaloniki, Greece
| | - Christos Ritzoulis
- Department of Food Technology, ATEI of Thessaloniki PO Box 141, 57400, Thessaloniki, Greece
| | - Iakovos Tzivanos
- Department of Food Technology, ATEI of Thessaloniki PO Box 141, 57400, Thessaloniki, Greece
| | - Eleuterios Vlazakis
- Department of Food Technology, ATEI of Thessaloniki PO Box 141, 57400, Thessaloniki, Greece
| | - Emmanuel Derlikis
- Department of Food Technology, ATEI of Thessaloniki PO Box 141, 57400, Thessaloniki, Greece
| | - Vareltzis Patroklos
- Department of Food Technology, ATEI of Thessaloniki PO Box 141, 57400, Thessaloniki, Greece
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Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite. Meat Sci 2012; 92:451-7. [DOI: 10.1016/j.meatsci.2012.05.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 05/02/2012] [Accepted: 05/17/2012] [Indexed: 11/18/2022]
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15
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Tahmouzi S, Razavi SH, Safari M, Emam-Djomeh Z. Influence of Beet Sugar, Calcium Lactate, andStaphylococcus xylosus(with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters. J Food Sci 2012; 77:M565-71. [DOI: 10.1111/j.1750-3841.2012.02754.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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TAHMOUZI SAEED, RAZAVI SEYEDHADI, SAFARI MOHAMMAD, EMAM-DJOMEH ZAHRA. DEVELOPMENT OF A PRACTICAL METHOD FOR PROCESSING OF NITRITE-FREE HOT DOGS WITH EMPHASIS ON EVALUATION OF PHYSICO-CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF THE FINAL PRODUCT DURING REFRIGERATION. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00626.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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WANG PENG, HAN MINYI, DONG QINGLI, XU XINGLIAN, ZHOU GUANGHONG, LU SHILING. PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00253.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jiménez-Colmenero F, Cofrades S, López-López I, Ruiz-Capillas C, Pintado T, Solas MT. Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed. Meat Sci 2009; 84:356-63. [PMID: 20374797 DOI: 10.1016/j.meatsci.2009.09.002] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2009] [Revised: 09/09/2009] [Accepted: 09/14/2009] [Indexed: 11/28/2022]
Abstract
This paper reports the effect of an edible seaweed, Sea Spaghetti (Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour, texture, residual nitrite and microstructure) and sensory characteristics of reduced- and low-fat, low-salt (NaCl) frankfurters prepared with konjac gel as a fat substitute. The effects on emulsion stability of substituting konjac gel for pork backfat were conditioned by the proportion of the substitution. Incorporation of a combination of Sea Spaghetti/konjac gel (accompanied by reduction in salt) increased (P<0.05) cooking loss and reduced (P<0.05) emulsion stability in the gel/emulsion systems. Incorporation of Sea Spaghetti/konjac gel produced a decrease (P<0.05) of lightness (L*) and redness (a*) values and an increase (P<0.05) of yellowness (b*) as compared to the other samples. The effect of adding seaweed on the texture parameters of low-salt frankfurters varied depending on the proportion of konjac gel used in the formulation. Morphological differences in frankfurter microstructure were observed as fat content was reduced and konjac gel increased. Incorporation of a combination of Sea Spaghetti/konjac gel caused the formation of a more heterogeneous structure, in which the seaweed was integrated in the meat protein matrix.
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Affiliation(s)
- F Jiménez-Colmenero
- Instituto del Frío (CSIC), C/José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain.
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