Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl(2)-5% MgCl(2)). Regard...

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Detalles Bibliográficos
Autores principales: Vargas-Ramella, Marcio, Lorenzo, José M., Domínguez, Rubén, Pateiro, Mirian, Munekata, Paulo E. S., Campagnol, Paulo C. B., Franco, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004072/
https://www.ncbi.nlm.nih.gov/pubmed/33800986
http://dx.doi.org/10.3390/foods10030669

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004072/
https://www.ncbi.nlm.nih.gov/pubmed/33800986
http://dx.doi.org/10.3390/foods10030669

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