Mediated curing strategy: An overview of salt reduction for dry-cured meat products-Reference-Cited by-同舟云学术

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Mediated curing strategy: An overview of salt reduction for dry-cured meat products

Published:2022-02-01 Issue: Volume: Page:1-16
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Xiao-Hui Gong¹²,Jing Wan¹²³,Ye-Ling Zhou¹²,Ying Zhou¹²,Qiu-Jin Zhu¹²³^ORCID,Ling-Gao Liu¹²,Dan Chen¹²,Yan-Pei Huang¹²,Sha Gu¹²,Ming-Ming Li¹²

Affiliation:

1. School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China

2. Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China

3. Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China

Funder

National Natural Science Foundation of China

Guizhou Science and Technology Program

Guizhou High-level Innovative Talent Training Project

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2022.2029478

Reference96 articles.

1. Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

2. Biochemical changes during processing of traditional Jinhua ham

3. Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham

4. Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

5. Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties

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4. Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking;Food Chemistry;2024-07

5. Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl;Journal of the Science of Food and Agriculture;2024-06-28

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