Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium...

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Detalles Bibliográficos
Autores principales: Ferreira, Iasmin, Leite, Ana, Vasconcelos, Lia, Rodrigues, Sandra, Mateo, Javier, Munekata, Paulo E. S., Teixeira, Alfredo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741319/
https://www.ncbi.nlm.nih.gov/pubmed/36496624
http://dx.doi.org/10.3390/foods11233816

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741319/
https://www.ncbi.nlm.nih.gov/pubmed/36496624
http://dx.doi.org/10.3390/foods11233816

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