Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture

To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO(2) 0.01%), T3 (KCl 1.9%+NaNO(2) 0.01%), and T4 (MgCl(2)...

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Detalles Bibliográficos
Autores principales: Yim, Dong-Gyun, Shin, Dong-Jin, Jo, Cheorun, Nam, Ki-Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713778/
https://www.ncbi.nlm.nih.gov/pubmed/33305279
http://dx.doi.org/10.5851/kosfa.2020.e65

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713778/
https://www.ncbi.nlm.nih.gov/pubmed/33305279
http://dx.doi.org/10.5851/kosfa.2020.e65

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