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Impact of partial substitution of NaCl by KCl, and MgCl(2) on physicochemical and sensory properties of cooked sausages during storage
OBJECTIVE: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl(2)) on meat quality of sausages during storage. METHODS: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory e...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463079/ https://www.ncbi.nlm.nih.gov/pubmed/30744364 http://dx.doi.org/10.5713/ajas.18.0707 |