Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process
Author:
Funder
earmarked fund for modern agro-industry technology research system
Publisher
Elsevier BV
Subject
Food Science
Reference36 articles.
1. Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture;Aliño;Journal of Food Engineering,2010
2. Lipid oxidation changes throughout the ripening of dry-cured Iberian ham with different salt contents and processing conditions;Andrés;Food Chemistry,2004
3. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
4. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Science,2012
5. Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl;Comaposada;Meat Science,2007
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