ArticleJournal of animal science and technology2020
Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly.
Article in Journal of animal science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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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
4 citing papers in PubMed.
- Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues.Foods (Basel, Switzerland) · 2024Review
- Effect of different bedding depths of rice hulls on growth performance and carcass traits of White Pekin ducks.Journal of animal science and technology · 2024Article
- 3D printing based on meat materials: Challenges and opportunities.Current research in food science · 2023Review
- Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin.Food science & nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (
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