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Sensory and physicochemical characteristics of low sodium salami

ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami...

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Wedi'i Gadw mewn:
Prif Awduron: Marcio Aurelio de Almeida, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Erick Saldaña, Carmen J. Contreras-Castillo
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Universidade de São Paulo 2016-08-01
Cyfres:Scientia Agricola
Pynciau:
salt reducing
consumers testing
potassium chloride
calcium chloride
penalty analysis
Mynediad Ar-lein:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347&lng=en&tlng=en
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