Impact of partial substitution of NaCl by KCl, and MgCl on physicochemical and sensory properties of cooked sausages during storage
Objective To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage. Methods Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evalu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2020-10-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-18-0707.pdf |