ArticleJournal of animal science and technology2021
Quality properties of whole milk powder on chicken breast emulsion-type sausage.
Article in Journal of animal science and technology, 2021. 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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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 12 citations in OpenAlex.
- Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat Proteins.Food science of animal resources · 2025Article
- Effects of Sous-vide Cooking Temperature onFood science of animal resources · 2024Article
- Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health.Food science of animal resources · 2023Review
- Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods.Food science of animal resources · 2022Article
- Restoring Functionalities in Chicken Breast Fillets with Spaghetti Meat Myopathy by Using Dairy Proteins Gels.Gels (Basel, Switzerland) · 2022Article
- Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea.Animals : an open access journal from MDPI · 2021Article
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
The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.