Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

The impacts of adding calcium chloride (CaCl(2)) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respectiv...

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Detalles Bibliográficos
Autores principales: Yang, Xiaoyin, Sebranek, Joseph G., Luo, Xin, Zhang, Wangang, Zhang, Mengmeng, Xu, Baochen, Zhang, Yimin, Liang, Rongrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624751/
https://www.ncbi.nlm.nih.gov/pubmed/34829063
http://dx.doi.org/10.3390/foods10112783

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624751/
https://www.ncbi.nlm.nih.gov/pubmed/34829063
http://dx.doi.org/10.3390/foods10112783

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