Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages

Commercially available Irish edible brown (<i>Himanthalia elongata</i>—sea spaghetti (SS), <i>Alaria esculenta</i>—Irish wakame (IW)) and red (<i>Palmaria palmata</i>—dulse (PP), <i>Porphyra umbilicalis</i>—nori) seaweeds were incorporated into pork sa...

Full description

Bibliographic Details
Main Authors: Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
seaweeds
sausages
functional ingredient
nutritional composition
processed meats
Online Access:https://www.mdpi.com/2304-8158/11/10/1522

Internet

https://www.mdpi.com/2304-8158/11/10/1522

Similar Items