Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride

There was few studies using the simultaneous reduction of fat and sodium chloride, as well as the stability of the meat products with these reductions. This study aimed to evaluate the effects of fat and sodium chloride reduction in beef burgers during storage. For this, two treatments were produced...

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Vydáno v:J Food Sci Technol
Hlavní autoři: de Sousa, Antonia Mayara Brilhante, de Araujo Alves, Renata, Madeira, David Samuel Silva, Santos, Ronária Moura, Pereira, Ana Lucia Fernandes, de Oliveira Lemos, Tatiana, Abreu, Virginia Kelly Gonçalves
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2020
Témata:
Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7374686/
https://ncbi.nlm.nih.gov/pubmed/32728271
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04354-0
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