There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …

Hydrocolloids are used in meat products to improve functional properties and compensate
undesirable effects of fat reduction, salt reduction and freeze/thaw process. In poultry …

In this study, the gel properties of ultrasonic alone, curdlan treatment alone, and the
combination of both at low-salt surimi levels were investigated, mainly in terms of textural …

Pig skin and wheat fiber mixture (PSFM) were assessed as fat replacers in frankfurter-type
sausages. The addition of PSFM increased the moisture and protein content in the sausage …

The influence of different addition forms of κ-carrageenan, including powder, pre-suspended
in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were …

Microcrystalline cellulose (MCC) or carboxymethyl cellulose (CMC) can be used as potential
fat replacers; both are non-digestible fibers. The objective of this study was, therefore, to …

Influence of carrageenan addition on the properties of turkey meat sausages was studied.
The results obtained show that carrageenan causes a decrease in emulsion stability, and an …

Frankfurters were manufactured to determine the effects of pork backfat replacement by
hydrolyzed collagen on the quality parameters. Four formulations were developed: control …

A chicken meat-based snack formulation enriched by bioactive compounds was developed
by optimizing 3D printing parameters and hydrocolloid level (gelatin) by Response Surface …

This study aimed to evaluate the effect of oil content reduction and the addition of inulin as a
partial oil substitute on the physicochemical, microbiological, and textural characteristics and …