Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening

The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and physicochemical and sensory characteristic an...

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Detalles Bibliográficos
Autores principales: Zhang, Ying, Zhang, Yifan, Zhou, Xing, Wang, Shibo, Li, Pinglan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002409/
https://www.ncbi.nlm.nih.gov/pubmed/33802635
http://dx.doi.org/10.3390/foods10030630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002409/
https://www.ncbi.nlm.nih.gov/pubmed/33802635
http://dx.doi.org/10.3390/foods10030630

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