Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami

Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance com...

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Detalles Bibliográficos
Autores principales: Muchaamba, Francis, Stoffers, Helena, Blase, Ralf, von Ah, Ueli, Tasara, Taurai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826916/
https://www.ncbi.nlm.nih.gov/pubmed/33430446
http://dx.doi.org/10.3390/foods10010114

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7826916/
https://www.ncbi.nlm.nih.gov/pubmed/33430446
http://dx.doi.org/10.3390/foods10010114

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