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Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous reduction of salt (2.2% and 1.8%), Na-lactate (2.8...
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7316924/ https://ncbi.nlm.nih.gov/pubmed/32624607 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04338-0 |
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