Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds

This study aimed to investigate the partial substitution of 0, 25 and 50% sodium chloride (NaCl) by potassium chloride (KCl) coupled with high-pressure processing (HPP) effects on volatile compounds and lipid oxidation of beef sausage at five (0, 3, 7, 14, and 21) different cold storage days (4°C)....

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Detalles Bibliográficos
Autores principales: Ojangba, Theodora, Zhang, Li, Boamah, Solomon, Gao, Yanlei, Wang, Zhuo, Alhassan, Martha Wunnam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047917/
https://www.ncbi.nlm.nih.gov/pubmed/35495949
http://dx.doi.org/10.3389/fnut.2022.856089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9047917/
https://www.ncbi.nlm.nih.gov/pubmed/35495949
http://dx.doi.org/10.3389/fnut.2022.856089

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