Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (<i>Salicornia herbacea</i>) as a Partial NaCl Replacer

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (<i>Salicornia herbacea</i>) as a Partial NaCl Replacer

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium...

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Bibliographic Details
Main Authors: Iasmin Ferreira, Ana Leite, Lia Vasconcelos, Sandra Rodrigues, Javier Mateo, Paulo E. S. Munekata, Alfredo Teixeira
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
glasswort
halophytes
sodium reduction
dry-cured pork belly
color
fatty acid profile
Online Access:https://www.mdpi.com/2304-8158/11/23/3816

Internet

https://www.mdpi.com/2304-8158/11/23/3816

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