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Items: 1 to 20 of 195

1.

Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.

Tomaschunas M, Zörb R, Fischer J, Köhn E, Hinrichs J, Busch-Stockfisch M.

Meat Sci. 2013 Nov;95(3):629-40. doi: 10.1016/j.meatsci.2013.06.002. Epub 2013 Jun 10.

PMID:
23811098
2.

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage.

Fernández-Diez A, Caro I, Castro A, Salvá BK, Ramos DD, Mateo J.

J Food Sci. 2016 Aug;81(8):C1891-8. doi: 10.1111/1750-3841.13393. Epub 2016 Jul 21.

PMID:
27442806
3.

Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.

Rodriguez Furlán LT, Padilla AP, Campderrós ME.

Meat Sci. 2014 Feb;96(2 Pt A):762-8. doi: 10.1016/j.meatsci.2013.09.015. Epub 2013 Oct 2.

PMID:
24200568
4.

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.

Choe JH, Kim HY, Lee JM, Kim YJ, Kim CJ.

Meat Sci. 2013 Apr;93(4):849-54. doi: 10.1016/j.meatsci.2012.11.054. Epub 2012 Dec 13.

PMID:
23313971
5.
6.

Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.

de Oliveira Faria M, Cipriano TM, da Cruz AG, Santos BA, Pollonio MA, Campagnol PC.

Meat Sci. 2015 Jun;104:44-51. doi: 10.1016/j.meatsci.2015.02.002. Epub 2015 Feb 9.

PMID:
25688689
7.

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

Mora-Gallego H, Serra X, Guàrdia MD, Miklos R, Lametsch R, Arnau J.

Meat Sci. 2013 Mar;93(3):668-74. doi: 10.1016/j.meatsci.2012.11.042. Epub 2012 Nov 23.

PMID:
23273479
8.

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

Keenan DF, Resconi VC, Kerry JP, Hamill RM.

Meat Sci. 2014 Mar;96(3):1384-94. doi: 10.1016/j.meatsci.2013.11.025. Epub 2013 Dec 1.

PMID:
24361558
9.
10.

The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.

Petersson K, Godard O, Eliasson AC, Tornberg E.

Meat Sci. 2014 Jan;96(1):503-8. doi: 10.1016/j.meatsci.2013.08.019. Epub 2013 Aug 15.

PMID:
24008058
11.

The effect of replacing pork fat of inulin on the physicochemical and sensory quality of guinea fowl pate.

Latoch A, Glibowski P, Libera J.

Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):311-320. doi: 10.17306/J.AFS.2016.3.30.

PMID:
28071030
12.

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.

Lorenzo JM, Temperán S, Bermúdez R, Purriños L, Franco D.

Poult Sci. 2011 Jun;90(6):1334-9. doi: 10.3382/ps.2010-01140.

PMID:
21597076
13.

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.

Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.

Meat Sci. 2013 Feb;93(2):145-52. doi: 10.1016/j.meatsci.2012.08.008. Epub 2012 Aug 24.

PMID:
23022579
14.
15.

The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

Pietrasik Z, Gaudette NJ.

J Sci Food Agric. 2015 Jul;95(9):1845-51. doi: 10.1002/jsfa.6885. Epub 2014 Sep 25.

PMID:
25155993
16.

The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages.

O'Flynn CC, Cruz-Romero MC, Troy D, Mullen AM, Kerry JP.

Meat Sci. 2014 Mar;96(3):1266-74. doi: 10.1016/j.meatsci.2013.11.010. Epub 2013 Nov 19.

PMID:
24334049
17.

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ.

Meat Sci. 2010 Mar;84(3):557-63. doi: 10.1016/j.meatsci.2009.10.012. Epub 2009 Nov 13.

PMID:
20374824
18.

Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.

Ruiz-Capillas C, Triki M, Herrero AM, Rodriguez-Salas L, Jiménez-Colmenero F.

Meat Sci. 2012 Oct;92(2):144-50. doi: 10.1016/j.meatsci.2012.04.028. Epub 2012 Apr 27.

PMID:
22608829
19.

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.

Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ.

Meat Sci. 2014 Feb;96(2 Pt A):892-900. doi: 10.1016/j.meatsci.2013.08.033. Epub 2013 Sep 11.

PMID:
24200582
20.

Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages.

Bengtsson H, Montelius C, Tornberg E.

Meat Sci. 2011 May;88(1):75-81. doi: 10.1016/j.meatsci.2010.12.005. Epub 2010 Dec 14.

PMID:
21237576

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