ArticleFood science of animal resources2020
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion.
Article in Food science of animal resources, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed, 33 citations in OpenAlex.
- The Effect of Borage Seed Oil (Foods (Basel, Switzerland) · 2025Article
- Protein-based Emulsion Hydrogels and Their Application in the Development of Sustainable Food Products.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Review
- Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.Food science & nutrition · 2024Article
- Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase.Foods (Basel, Switzerland) · 2023Article
- Application of Emulsion Gels as Fat Substitutes in Meat Products.Foods (Basel, Switzerland) · 2022Review
- Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters.Foods (Basel, Switzerland) · 2021Article
- Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions.Food science of animal resources · 2021Article
- Quality of reduced-fat meat emulsion: effect of pre-emulsified duck skin and hydrocolloids.Journal of food science and technology · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0
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Registered trials
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