The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat

The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages wit...

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Detalles Bibliográficos
Autores principales: Cruz-Romero, Malco C., O’Flynn, Claire C., Troy, Declan, Mullen, Anne M., Kerry, Joe P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750991/
https://www.ncbi.nlm.nih.gov/pubmed/35010144
http://dx.doi.org/10.3390/foods11010017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750991/
https://www.ncbi.nlm.nih.gov/pubmed/35010144
http://dx.doi.org/10.3390/foods11010017

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