Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl

The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study. With the increase in KCl substitution ratio, the moisture content, astringency, bitterness an...

Descripción completa

Detalles Bibliográficos
Autores principales: Qin, Li-Gang, Li, Xiang-Ao, Huang, Yu-Xiang, Li, Yong-Jie, Chen, Qian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858023/
https://www.ncbi.nlm.nih.gov/pubmed/36673479
http://dx.doi.org/10.3390/foods12020388

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858023/
https://www.ncbi.nlm.nih.gov/pubmed/36673479
http://dx.doi.org/10.3390/foods12020388

Ejemplares similares