The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

Author:

O’Neill Ciara M.,Cruz-Romero Malco C.,Duffy Geraldine,Kerry Joe P.

Funder

Department of Agriculture, Fisheries & Food, Ireland

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference61 articles.

1. Weiss J, Gibis M, Schuh V, Salminen H (2010) Advances in ingredient and processing systems for meat and meat products. Meat science 86:196–213

2. The Irish Heart Foundation (2016) Our mission—our policies. https://irishheart.ie/our-mission/our-policies/ . Accessed 24 June 2018

3. World Health Organisation (2016) Salt reduction—fact sheet. http://www.who.int/mediacentre/factsheets/fs393/en/ . Accessed 03 Mar 2018

4. Gray N (2013) High salt intake causes 2.3 million deaths per year. Food Navigator. http://www.foodnavigator.com/Science/High-salt-intake-causes-2.3-million-deaths-per-year . Accessed 10 Mar 2018

5. Inguglia ES, Zhang Z, Tiwari BK, Kerry JP, Burgess CM (2017) Salt reduction strategies in processed meat products—a review. Trends Food Sci Technol 59:70–78

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