Impact of partial substitution of NaCl by KCl, and MgCl on physicochemical and sensory properties of cooked sausages during storage

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...

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Bibliographic Details
Main Authors: Sang-Keun Jin, Sun-Jin Hur, Dong-Gyun Yim
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2020-10-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
sodium substitution
nacl
kcl
mgcl
meat quality
Online Access:http://www.ajas.info/upload/pdf/ajas-18-0707.pdf

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