Effect of Phosphates Substitution with Carboxymethyl Cellulose and Konjac Glucomannan on Quality Characteristics of Low‐fat Emulsion Sausage

2021 ◽  
Author(s):  
Naruemon Jommark ◽  
Savarak Chantarathepthimakul ◽  
Pattama Ratana‐arporn
Keyword(s):  
Carboxymethyl Cellulose ◽  
Quality Characteristics ◽  
Konjac Glucomannan ◽  
Low Fat ◽  
Fat Emulsion ◽  
Emulsion Sausage

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Meat Science ◽  
2003 ◽  
Vol 64 (4) ◽  
pp. 371-381 ◽  
Author(s):  
Marita Ruusunen ◽  
Jukka Vainionpää ◽  
Eero Puolanne ◽  
Marika Lyly ◽  
Liisa Lähteenmäki ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Sodium Citrate ◽  
Quality Characteristics ◽  
Low Fat ◽  
Low Salt
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