Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion‐type chicken sausages-Reference-Cited by-同舟云学术

Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion‐type chicken sausages

Published:2021-03-03 Issue:4 Volume:9 Page:2308-2315
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mohammadzadeh Majid¹,Berizi Enayat¹^ORCID,Shekarforoush Seyed Shahram²^ORCID

Affiliation:

1. Nutrition Research Center Department of Food Hygiene and Quality Control School of Nutrition and Food Sciences Shiraz University of Medical Sciences Shiraz Iran

2. Department of Food Hygiene and Public Health School of Veterinary Medicine Shiraz University Shiraz Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2216

Reference43 articles.

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

2. Storage stability of low-fat chicken sausages

3. Effects of Methanolic Pomegranate Peel Extract on the Chemical, Sensory, Textural, and Microbiological Properties of Gutted Rainbow Trout (Oncorhynchus mykiss) during Frozen Storage

4. Preparation of sausage from spent duck – an acceptability study

5. Projected Effect of Dietary Salt Reductions on Future Cardiovascular Disease

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