Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

• Main Authors: Elisha Munsu, Hana Mohd Zaini, Patricia Matanjun, Noorakmar Ab Wahab, Nurul Shaeera Sulaiman, Wolyna Pindi
• Format: Article
• Language: English; English
• Published: MDPI 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32208/1/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed.pdf; https://eprints.ums.edu.my/id/eprint/32208/2/Physicochemical%2C%20Sensory%20Properties%20and%20Lipid%20Oxidation%20of%20Chicken%20Sausages%20Supplemented%20with%20Three%20Types%20of%20Seaweed1.pdf; https://eprints.ums.edu.my/id/eprint/32208/; https://www.mdpi.com/2076-3417/11/23/11347/htm; https://doi.org/10.3390/app112311347

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, an...