Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing-Reference-Cited by-同舟云学术

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Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

Published:2015-04 Issue: Volume:172 Page:391-399
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wu Haizhou,Zhuang Hong,Zhang Yingyang,Tang Jing,Yu Xiang,Long Men,wang Jiamei,Zhang Jianhao

Funder

National Key Technology R&D Program

Agro-scientific Research in the Public Interest

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage;Ahn;Journal of Food Science,1999

2. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium;Aliño;Meat science,2010

3. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham;Andres;European Food Research and Technology,2007

4. Official Method 976.06. Protein (Crude) in animal feed: Semiautomated Method,2005

5. Official Method 991.36. Fat (crude) in meat and meat products,2005

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