Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment

Flavor loss from sodium reduction is a large challenge faced in the meat industry. The effects of salt mixture (KCl: CaCl(2) = 1:1, w/w) content (0%–1.0%) on flavor of reduced‐sodium (1.5% NaCl) restructured bacon with ultrasound treatment (UT, 600 w for 30 min) were investigated. The results showed...

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Detalles Bibliográficos
Autores principales: Zhou, Yu, Wang, Yu, Pan, Qiong, Wang, Xi‐xi, Li, Pei‐jun, Cai, Ke‐zhou, Chen, Cong‐gui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382110/
https://www.ncbi.nlm.nih.gov/pubmed/32724647
http://dx.doi.org/10.1002/fsn3.1679

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382110/
https://www.ncbi.nlm.nih.gov/pubmed/32724647
http://dx.doi.org/10.1002/fsn3.1679

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