FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W3155652015> ?p ?o ?g. }

• W3155652015 endingPage "882" @default.
• W3155652015 startingPage "882" @default.
• W3155652015 abstract "The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products." @default.
• W3155652015 created "2021-04-26" @default.
• W3155652015 creator A5001870602 @default.
• W3155652015 creator A5002928575 @default.
• W3155652015 creator A5003943790 @default.
• W3155652015 creator A5039411094 @default.
• W3155652015 creator A5091219500 @default.
• W3155652015 date "2021-04-17" @default.
• W3155652015 modified "2023-10-08" @default.
• W3155652015 title "Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics" @default.
• W3155652015 cites W131170002 @default.
• W3155652015 cites W1499040328 @default.
• W3155652015 cites W1898059605 @default.
• W3155652015 cites W1899374717 @default.
• W3155652015 cites W1901322234 @default.
• W3155652015 cites W1934942416 @default.
• W3155652015 cites W1966534033 @default.
• W3155652015 cites W1975460989 @default.
• W3155652015 cites W1976821847 @default.
• W3155652015 cites W1981664581 @default.
• W3155652015 cites W1986865297 @default.
• W3155652015 cites W1991377487 @default.
• W3155652015 cites W1999131034 @default.
• W3155652015 cites W2009855134 @default.
• W3155652015 cites W2012142451 @default.
• W3155652015 cites W2012670148 @default.
• W3155652015 cites W2022490139 @default.
• W3155652015 cites W2022926754 @default.
• W3155652015 cites W2035019716 @default.
• W3155652015 cites W2035334829 @default.
• W3155652015 cites W2037955258 @default.
• W3155652015 cites W2044173427 @default.
• W3155652015 cites W2050466547 @default.
• W3155652015 cites W2059575788 @default.
• W3155652015 cites W2075454960 @default.
• W3155652015 cites W2077543532 @default.
• W3155652015 cites W2083096725 @default.
• W3155652015 cites W2084883469 @default.
• W3155652015 cites W2100674205 @default.
• W3155652015 cites W2111567742 @default.
• W3155652015 cites W2112374376 @default.
• W3155652015 cites W2121008811 @default.
• W3155652015 cites W2128324288 @default.
• W3155652015 cites W2134221678 @default.
• W3155652015 cites W2144684778 @default.
• W3155652015 cites W2161115035 @default.
• W3155652015 cites W2294477724 @default.
• W3155652015 cites W2315101911 @default.
• W3155652015 cites W2317088525 @default.
• W3155652015 cites W2481927429 @default.
• W3155652015 cites W2549842631 @default.
• W3155652015 cites W2612263776 @default.
• W3155652015 cites W2891087638 @default.
• W3155652015 cites W2914047343 @default.
• W3155652015 cites W2917845341 @default.
• W3155652015 cites W2945638966 @default.
• W3155652015 cites W2951867791 @default.
• W3155652015 cites W2979790985 @default.
• W3155652015 cites W3004293761 @default.
• W3155652015 cites W3021479663 @default.
• W3155652015 cites W3023575691 @default.
• W3155652015 cites W3023924794 @default.
• W3155652015 cites W3023928330 @default.
• W3155652015 cites W3046540592 @default.
• W3155652015 cites W3088166467 @default.
• W3155652015 cites W3091293389 @default.
• W3155652015 cites W3109293205 @default.
• W3155652015 cites W4236010562 @default.
• W3155652015 cites W4239937053 @default.
• W3155652015 cites W4251335114 @default.
• W3155652015 cites W4251456902 @default.
• W3155652015 cites W628409187 @default.
• W3155652015 doi "https://doi.org/10.3390/foods10040882" @default.
• W3155652015 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/8073691" @default.
• W3155652015 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/33920658" @default.
• W3155652015 hasPublicationYear "2021" @default.
• W3155652015 type Work @default.
• W3155652015 sameAs 3155652015 @default.
• W3155652015 citedByCount "11" @default.
• W3155652015 countsByYear W31556520152021 @default.
• W3155652015 countsByYear W31556520152022 @default.
• W3155652015 countsByYear W31556520152023 @default.
• W3155652015 crossrefType "journal-article" @default.
• W3155652015 hasAuthorship W3155652015A5001870602 @default.
• W3155652015 hasAuthorship W3155652015A5002928575 @default.
• W3155652015 hasAuthorship W3155652015A5003943790 @default.
• W3155652015 hasAuthorship W3155652015A5039411094 @default.
• W3155652015 hasAuthorship W3155652015A5091219500 @default.
• W3155652015 hasBestOaLocation W31556520151 @default.
• W3155652015 hasConcept C185592680 @default.
• W3155652015 hasConcept C2777014122 @default.
• W3155652015 hasConcept C2777132085 @default.
• W3155652015 hasConcept C2778123984 @default.
• W3155652015 hasConcept C2778823387 @default.
• W3155652015 hasConcept C2909131143 @default.
• W3155652015 hasConcept C31903555 @default.
• W3155652015 hasConcept C55493867 @default.
• W3155652015 hasConceptScore W3155652015C185592680 @default.

• next