Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

Impact of Micronized Salt in Reducing the Sodium Content in Fresh Sausages

This study aimed to investigate the incorporation of micronized salt (MS) to reduce sodium content in fresh sausages while preserving technological, chemical, textural, and sensory characteristics. Four treatments were prepared: control (C) with 2.0% regular salt; M2.0% with 2.0% micronized salt; M1...

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Bibliographic Details
Main Authors: Chimenes D. L. de Araújo, Monique M. Krauskopf, João A. S. Manzi, José A. L. Barbosa, Cecylyana L. Cavalcante, Gabriela Feltre, Juan D. Rios-Mera, Erick Saldaña, Carmen J. Contreras Castillo
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
TCATA
texture profile
consumers
healthy meat products
Online Access:https://www.mdpi.com/2304-8158/13/3/459

Internet

https://www.mdpi.com/2304-8158/13/3/459

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