Literature DB >> 22061412

Fermented pork sausage fortified with commercial or hen eggshell calcium lactate.

Wichittra Daengprok1, Wunwiboon Garnjanagoonchorn, Yoshinori Mine.   

Abstract

The effects of adding commercial-grade and eggshell calcium lactate on the microbiological and physicochemical properties of Nhams (Thai-style fermented pork sausage) were studied. The Nham calcium levels were 150, 300 and 450 mg/100 g. Compared to controls (no added calcium), calcium fortification did not affect the number of lactic acid bacteria or the colour value. The shear force of Nhams fortified with eggshell calcium lactate decreased (P<0.05) from 32.2 N in the controls to 19.5-22.8 N in Nhams fortified with eggshell calcium lactate. However, Nhams fortified with commercial calcium lactate had the same shear force as the controls. Sensory scores of sour taste, flavour and overall acceptance were not different between the control and calcium-fortified Nhams at a calcium level of 150 mg/100 g.

Entities:  

Year:  2002        PMID： 22061412     DOI： 10.1016/s0309-1740(01)00247-9

Source DB:  PubMed          Journal:  Meat Sci        ISSN： 0309-1740            Impact factor:   5.209


  7 in total

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Journal:  Asian-Australas J Anim Sci       Date:  2013-01       Impact factor: 2.509

2.  Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

Authors:  A Irshad; B D Sharma; S R Ahmed; S Talukder; O P Malav; Ashish Kumar
Journal:  Vet World       Date:  2016-02-13

3.  Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products.

Authors:  Su Min Bae; Min Guk Cho; Jong Youn Jeong
Journal:  Korean J Food Sci Anim Resour       Date:  2017-06-30       Impact factor: 2.622

4.  Egg By-Products as a Tool to Remove Direct Blue 78 Dye from Wastewater: Kinetic, Equilibrium Modeling, Thermodynamics and Desorption Properties.

Authors:  Ainoa Murcia-Salvador; José A Pellicer; María Isabel Rodríguez-López; Vicente Manuel Gómez-López; Estrella Núñez-Delicado; José A Gabaldón
Journal:  Materials (Basel)       Date:  2020-03-11       Impact factor: 3.623

5.  Economical and Environmentally Friendly Track of Biowaste Recycling of Scallop Shells to Calcium Lactate.

Authors:  Somkiat Seesanong; Yok Wongchompoo; Banjong Boonchom; Chuchai Sronsri; Nongnuch Laohavisuti; Kittichai Chaiseeda; Wimonmat Boonmee
Journal:  ACS Omega       Date:  2022-04-25

Review 6.  Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis-A Narrative Review.

Authors:  Marcellus Arnold; Yolanda Victoria Rajagukguk; Anna Gramza-Michałowska
Journal:  Foods       Date:  2021-03-19

7.  Formulation and Development of an Experimental Polishing Paste with Antimicrobial Activity Based on Coturnix coturnix (Codorniz) Eggshell.

Authors:  Frank Mayta-Tovalino; Alicia Fernández-Giusti; Joyce Del Pino; Daniel Alvitez-Temoche; Roman Mendoza; Abigail Temoche; Arnaldo Munive-Degregori
Journal:  Int J Dent       Date:  2021-07-06
  7 in total

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