Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

• Main Authors: Wolyna Pindi, Lim Wei Qin, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Elisha Munsu, Noorakmar Ab Wahab, Nor Qhairul Izreen Mohd Noor
• Format: Article
• Language: English; English
• Published: Molecular Diversity Preservation International (MDPI) 2023
• Subjects: QK710-899 Plant physiology; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/36742/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/36742/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/36742/; https://doi.org/10.3390/app13095447

This study investigates the effect of salt reduction through the inclusion of seaweed (Kappaphycus alvarezii) on the physicochemical and sensory qualities of chicken patties. A control sample (1.5% salt and without seaweed) and four chicken patty formulations were used with two levels of salt (1% an...