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Effects of Partial Substitutions of NaCl with KCl, CaSO(4) and MgSO(4) on the Quality and Sensorial Properties of Pork Patties
This study investigated the effects of NaCl replacers (KCl, CaSO(4), and MgSO(4)) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile CaSO(4) treatment resulted in...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4662154/ https://ncbi.nlm.nih.gov/pubmed/26761288 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.4.500 |
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