ArticleKorean journal for food science of animal resources2018
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder.
Article in Korean journal for food science of animal resources, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 72 citations in OpenAlex.
- Regulation of Pickling Efficiency and Physicochemical Properties of Reduced-Sodium Chicken Breast Using Shiitake Mushroom Extract and Ultrasound-Assisted Marination.Foods (Basel, Switzerland) · 2026Article
- Proteins from Edible Mushrooms: Nutritional Role and Contribution to Well-Being.Foods (Basel, Switzerland) · 2025Review
- The Potential of Cultivated Mushrooms as Salt Substitutes in Meat Products.Foods (Basel, Switzerland) · 2025Review
- Mushroom: an emerging source for next generation meat analogues.Frontiers in nutrition · 2025Review
- Development and Characterization of Hybrid Meat Analogs from Whey Protein-Mushroom Composite Hydrogels.Gels (Basel, Switzerland) · 2024Article
- Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle.Food science and biotechnology · 2024Article
- Sensory Flavor Profile of Split Gill Mushroom (Foods (Basel, Switzerland) · 2023Article
- Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types.Foods (Basel, Switzerland) · 2023Article
- Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel.Journal of animal science and technology · 2023Article
- Recent strategies for improving the quality of meat products.Journal of animal science and technology · 2023Review
- Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites.Foods (Basel, Switzerland) · 2023Review
- Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products.Foods (Basel, Switzerland) · 2022Article
- Development of strategies to manufacture low-salt meat products - a review.Journal of animal science and technology · 2022Review
- Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer.Foods (Basel, Switzerland) · 2021Review
- Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty.Food science of animal resources · 2021Article
- Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach.Molecules (Basel, Switzerland) · 2021Review
- Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage.Asian-Australasian journal of animal sciences · 2020Article
- Quality characteristics of the enhanced beef using winter mushroom juice.Journal of animal science and technology · 2020Article
- Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.Poultry science · 2020Article
- Application of Enoki Mushroom (Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chicken meat is a low-fat and high-protein food and consumption of chicken meat has been increasing globally. Various food ingredients are widely added for their specific purpose to processed chicken meat. Nonetheless, concerns about the association between high sodium intake and various diseases as well as negative perceptions of artificial additives are increasing. Therefore, in meat products, it is necessary to reduce the amount of salt and to replace artificial additives with natural ingredients. Our aim was to investigate the quality characteristics of low-salt chicken sausages manufactured with the addition of a winter mushroom powder. Sausages was manufactured with sodium pyrophosphate (0.3%) or winter mushroom powder (0%, 0.5% and 1.0%) to ground chicken breast. As a result of addition of the winter mushroom powder to low-salt chicken sausages, pH of the meat batter increased, and the proportion of jelly and melted fat exuded from sausages was reduced. The texture of sausages was softened and lipid oxidation in sausages was inhibited by the winter mushroom powder. This powder did not negatively affect the color and sensory properties of the sausages. According to the results of this study, the winter mushroom powder can serve as a natural ingredient to improve quality of low-salt chicken sausages.
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