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Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata)

  • Published:2016-11 Issue: Volume:73 Page:700-706
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Barbieri G.,Barbieri Ge.,Bergamaschi M.,Francheschini M.,Berizi E.

Funder

Hepiget project

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat Science,2014

2. Sodium chloride. Official methods of analysis of AOAC;Association of Official Analytical Chemists [AOAC],1995

3. Moisture in meat. Official method 950.46. Official methods of Analysis;Association of Official Analytical Chemists [AOAC],2002

4. Crude protein in meat. Official method 981.10. Official methods of analysis;Association of Official Analytical Chemists [AOAC],2002

5. Partial replacement of sodium in meat and fish products by using magnesium salts;Barat;Plant and Soil,2013
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