Sensory and physicochemical characteristics of low sodium salami

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Health and Safety Considerations of Fermented Sausages

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Sensory and physicochemical characteristics of low sodium salami

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im August 2016 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в серпні 2016

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Sensory and physicochemical characteristics of low sodium salami

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Sensory and physicochemical characteristics of low sodium salami

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Sensory and physicochemical characteristics of low sodium salami

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Sensory and physicochemical characteristics of low sodium salami

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Sensory and physicochemical characteristics of low sodium salami

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Sensory and physicochemical characteristics of low sodium salami

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Sensory and physicochemical characteristics of low sodium salami

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Carmen J. Contreras-Castillo

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Erick Saldaña

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Jair Sebastião da Silva Pinto

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Marcio Aurelio de Almeida

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Nilda Doris Montes Villanueva

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Functional meat starter cultures for improved sausage fermentation.

Reducing salt: A challenge for the meat industry.

New strategies for reducing the pork back-fat content in typical Italian salami.

The morphology of salt crystals affects the perception of saltiness.

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage.

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.

Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage.

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages.

Temporal changes of tenderness and juiciness of beef strip loin steaks

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347-355

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scholarly article

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10.1590/0103-9016-2015-0096

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http://www.w3.org/2001/XMLSchema#string

P478

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2016-08-01T00:00:00Z

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Sensory and physicochemical characteristics of low sodium salami

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Sensory and physicochemical characteristics of low sodium salami

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P1476

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