ArticlePoultry science2020
Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
Article in Poultry science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
6 citing papers in PubMed.
- Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container.Animal bioscience · 2023Article
- Effect of Palm-Based Shortenings of Various Melting Ranges as Animal Fat Replacers on the Physicochemical Properties and Emulsion Stability of Chicken Meat Emulsion.Foods (Basel, Switzerland) · 2023Article
- Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage.Foods (Basel, Switzerland) · 2022Article
- Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins.Food science of animal resources · 2022Article
- Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree.Foods (Basel, Switzerland) · 2022Article
- Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of old laying hen (OLH) and commercial broiler (CB) meat on emulsion-type sausages produced with different lipid types (canola, olive, and sunflower oils) to replace pork backfat was studied. To determine the physicochemical, textural, and microstructural properties, the proximate composition, color, pH, emulsion stability, cooking yield, water holding capacity, collagen content, textural properties, and scanning electron microscopy images of sausage samples were analyzed. Although there were significant differences in pH and emulsion stability between breed types (OLH and CB, P < 0.05), no significant differences were found for cooking yield and water holding capacity. The utilization of OLH meat in sausages produced higher total and insoluble collagen content than that of the CB meat. The replacement of pork backfat with olive oil produced the most similar texture to that of pork backfat among the lipid types used. The results showed the applicability of OLH meat in emulsion-type sausages and the use of vegetable oils, especially olive oil, might also be feasible.
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Registered trials
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