Partial Replacement of NaCl by KCl, MgCl<sub>2</sub> and CaCl<sub>2</sub> Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties

Partial Replacement of NaCl by KCl, MgCl<sub>2</sub> and CaCl<sub>2</sub> Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties

The effects of different chloride salt mixtures (I-control: 100% NaCl, II: 50:50—NaCl:KCl, III: 50:30:20—NaCl:KCl:MgCl<sub>2</sub>, IV: 50:30:20—NaCl:KCl:CaCl<sub>2</sub>, V: 50:30:10:10—NaCl:KCl:MgCl<sub>2</sub>:CaCl<sub>2</sub>) on the quality proper...

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Bibliographic Details
Main Authors: Derya Şimşek, Zeynep Feyza Yılmaz Oral, Rahimeh Jaberi, Mükerrem Kaya, Güzin Kaban
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
fermented sausage
sucuk
salt
KCl
CaCl<sub>2</sub>
MgCl<sub>2</sub>
Online Access:https://www.mdpi.com/2304-8158/12/19/3525

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