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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |