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- W3134818468 abstract "The influence of different addition forms of κ-carrageenan, including powder, pre-suspended in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were investigated. Compared with the control group, each addition form of κ-carrageenan led to a lower cooking loss, as well as higher emulsion stability with more trapped water within frankfurters (P < 0.05). Moreover, κ-carrageenan powder or κ-carrageenan water suspension addition could render higher hardness, adhesiveness, springiness, chewiness, fracturability, and resilience of frankfurters than control group (P < 0.05), which was verified by dynamic rheology analysis. However, κ-carrageenan brine suspension addition had negative effects on the above characteristics. Microstructural images indicated that κ-carrageenan could help form finer and denser protein matrices. However, the interaction modes between the meat protein matrix and each addition form of κ-carrageenan were distinct. Additionally, the addition of κ-carrageenan water suspension had the best effect on the improvement of the textural and gel properties of frankfurters with an enhanced overall acceptability." @default.
- W3134818468 created "2021-03-15" @default.
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- W3134818468 date "2021-06-01" @default.
- W3134818468 modified "2023-10-14" @default.
- W3134818468 title "Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods" @default.
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- W3134818468 doi "https://doi.org/10.1016/j.meatsci.2021.108483" @default.
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