Partial Replacement of NaCl by KCl, MgCl(2) and CaCl(2) Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties

The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50—NaCl:KCl, III: 50:30:20—NaCl:KCl:MgCl(2), IV: 50:30:20—NaCl:KCl:CaCl(2), V: 50:30:10:10—NaCl:KCl:MgCl(2):CaCl(2)) on the quality properties of sucuk (a dry fermented beef sausage) during ripening were investigated. Lact...

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Detalles Bibliográficos
Autores principales: Şimşek, Derya, Yılmaz Oral, Zeynep Feyza, Jaberi, Rahimeh, Kaya, Mükerrem, Kaban, Güzin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572631/
https://www.ncbi.nlm.nih.gov/pubmed/37835178
http://dx.doi.org/10.3390/foods12193525

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572631/
https://www.ncbi.nlm.nih.gov/pubmed/37835178
http://dx.doi.org/10.3390/foods12193525

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