Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon

Effects of three salting treatments (Formulation II: 80 % NaCl + 20 % KCl; Formulation III: 60 % NaCl + 40 % KCl and Formulation IV: 40 % NaCl + 60 % KCl) on physicochemical properties, residual nitrite, N-nitrosamines and biogenic amines were compared with those of control bacons (Formulation I: 10...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Li, Feng, Zhuang, Hong, Qiao, Weiwei, Zhang, Jianhao, Wang, Yongli
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2016
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5147706/
https://ncbi.nlm.nih.gov/pubmed/28017995
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2366-x
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