Effects of Partial Substitutions of NaCl with KCl, CaSO(4) and MgSO(4) on the Quality and Sensorial Properties of Pork Patties

This study investigated the effects of NaCl replacers (KCl, CaSO(4), and MgSO(4)) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile CaSO(4) treatment resulted in...

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Detalles Bibliográficos
Autores principales: Davaatseren, Munkhtugs, Chun, Ji-Yeon, Cho, Hyung-Yong, Min, Sang-Gi, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662154/
https://www.ncbi.nlm.nih.gov/pubmed/26761288
http://dx.doi.org/10.5851/kosfa.2014.34.4.500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662154/
https://www.ncbi.nlm.nih.gov/pubmed/26761288
http://dx.doi.org/10.5851/kosfa.2014.34.4.500

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