Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, an...

Full description

Bibliographic Details
Main Authors: Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, Wolyna Pindi
Format: Article
Language:English
English
Published: MDPI 2021
Subjects:
TX341-641 Nutrition. Foods and food supply
Online Access:https://eprints.ums.edu.my/id/eprint/32208/1/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed.pdf
https://eprints.ums.edu.my/id/eprint/32208/2/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed1.pdf

Internet

https://eprints.ums.edu.my/id/eprint/32208/1/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed.pdf
https://eprints.ums.edu.my/id/eprint/32208/2/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed1.pdf

Similar Items