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Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, a...

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Detalles Bibliográficos
Autores principales: Lee, Sol-Hee, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713772/
https://www.ncbi.nlm.nih.gov/pubmed/33305282
http://dx.doi.org/10.5851/kosfa.2020.e68