Lipolytic degradation, water and flavor properties of low sodium dry cured beef

Lipolytic degradation, water and flavor properties of low sodium dry cured beef

The high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% L-lysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitute effects the physicochemical, lipolytic, and fla...

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Bibliographic Details
Main Authors: Shixin Liu, Yawei Zhang, Guanghong Zhou, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Xiaofang Zeng, Zengqi Peng
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
na alternates
l-lysine
l-histidine
lipid oxidation
flavor
water mobility
Online Access:http://dx.doi.org/10.1080/10942912.2019.1642354

Internet

http://dx.doi.org/10.1080/10942912.2019.1642354

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