The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat

The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat

The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages wit...

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Bibliographic Details
Main Authors: Malco C. Cruz-Romero, Claire C. O’Flynn, Declan Troy, Anne M. Mullen, Joe P. Kerry
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
high pressure processing
breakfast sausages
salt reduction
potassium chloride
tapioca starch
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/11/1/17

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