Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride-Reference-Cited by-同舟云学术

Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride

Published:2018-03 Issue: Volume:89 Page:140-147
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kim Gap-Don,Hur Sun Jin,Park Tae Seon,Jin Sang-Keun

Funder

Gyeongnam National University of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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2. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Aliño;Meat Science,2010

3. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl;Alves;Meat Science,2017

4. Salt substitutes in canned luncheonmeat;Arganosa;Journal of Muscle Foods,1990

5. Effects of fat level and cooking method on sensory and textural properties of ground-beef patties;Berry;Journal of Food Science,1984

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