Effects of Salt Reduction and the Inclusion of Seaweed (<i>Kappaphycus alvarezii</i>) on the Physicochemical Properties of Chicken Patties

Effects of Salt Reduction and the Inclusion of Seaweed (<i>Kappaphycus alvarezii</i>) on the Physicochemical Properties of Chicken Patties

This study investigates the effect of salt reduction through the inclusion of seaweed (<i>Kappaphycus alvarezii</i>) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two le...

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Bibliographic Details
Main Authors: Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, Nor Qhairul Izreen Mohd Noor
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Applied Sciences
Subjects:
seaweed
reduced salt
meat emulsion
physicochemical properties
sensory
meat products
Online Access:https://www.mdpi.com/2076-3417/13/9/5447

Internet

https://www.mdpi.com/2076-3417/13/9/5447

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