Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl(2), on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl(2)) were...

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Detalles Bibliográficos
Autores principales: Jin, Sang Keun, Hur, Sun Jin, Yim, Dong Gyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728814/
https://www.ncbi.nlm.nih.gov/pubmed/31508586
http://dx.doi.org/10.5851/kosfa.2019.e36

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728814/
https://www.ncbi.nlm.nih.gov/pubmed/31508586
http://dx.doi.org/10.5851/kosfa.2019.e36

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