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Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening
The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and physicochemical and sensory characteristic an...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8002409/ https://ncbi.nlm.nih.gov/pubmed/33802635 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030630 |
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