Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon

The influence of partial replacements of NaCl by KCl (0, 10, 20, and 30%) on the heterocyclic aromatic amine (HAAs) contents and quality characteristics of bacon were investigated. The Na(+) content, moisture, a(w), pH, L* value, and sensory saltiness decreased and K(+) content, a* value, and sensor...

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Detalles Bibliográficos
Autores principales: Du, Hongzhen, Li, Xiangao, Wang, Qiang, Liu, Qian, Chen, Qian, Kong, Baohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774441/
https://www.ncbi.nlm.nih.gov/pubmed/35053875
http://dx.doi.org/10.3390/foods11020143

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774441/
https://www.ncbi.nlm.nih.gov/pubmed/35053875
http://dx.doi.org/10.3390/foods11020143

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