Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics

Published:2020-03-17 Issue:8 Volume:57 Page:3051-3059
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Araya-Quesada Yorleny,Araya-Morice Adriana,Araya-Vargas Stephanie,Redondo-Solano Mauricio,Madrigal-Arias Ericka,Cubero-Castillo Elba

Funder

Vicerrectoría de Investigación, Universidad de Costa Rica

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04338-0.pdf

Reference36 articles.

1. Aaslyng MD, Vestergaard C, Koch AG (2014) The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami. Meat Sci 96:47–55. https://doi.org/10.1016/j.meatsci.2013.06.004

2. Araya-Quesada Y, Jiménez-Robles A, Ivankovich- Guillén C, García-Barquero M (2014) Hábitos de consumo de embutidos en el cantón de San Carlos y el área metropolitana de Costa Rica. Tecnol en Marcha 27:113–124

3. Brewer MS, Rostogi BK, Argoudelis L, Sprouls GUYK (1995) Sodium lactate/sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork. J Food Sci 60:58–62. https://doi.org/10.1111/j.1365-2621.1995.tb05606.x

4. Civille GV, Szczesniak AS (1973) Guidelines to training a texture profile panel. J Texture Stud 4:204–223. https://doi.org/10.1111/j.1745-4603.1973.tb00665.x

5. Cluff M, Kobane IA, Bothma C et al (2017) Intermediate added salt levels as sodium reduction strategy: effects on chemical, microbial, textural and sensory quality of polony. Meat Sci 133:143–150. https://doi.org/10.1016/J.MEATSCI.2017.06.014

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inorganic additives in meat production and processing;E3S Web of Conferences;2024

2. Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador;Foods;2023-11-28

3. Conventional and emerging approaches for reducing dietary intake of salt;Food Research International;2022-02

4. Evaluation of tea stain removal efficacy of ficin;Food Science and Technology;2022

5. The presence of sodium content and sodium-containing food additives in packaged foods and beverages sold in Turkey;Journal of Food Composition and Analysis;2021-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3