Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami

Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami

Reformulating recipes of ready-to-eat meat products such as salami to reduce salt content can mitigate the negative health impacts of a high salt diet. We evaluated the potential of potassium lactate (KL) as a sodium chloride (NaCl) replacer during salami production. NaCl and KL stress tolerance com...

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Bibliographic Details
Main Authors: Francis Muchaamba, Helena Stoffers, Ralf Blase, Ueli von Ah, Taurai Tasara
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
potassium lactate
sodium chloride
salami
sausage
antimicrobial
<i>Listeria innocua</i>
Online Access:https://www.mdpi.com/2304-8158/10/1/114

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