Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef

Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef

The search for alternative salt formulations similar to sodium chloride and their effect on marinated meat products is of great significance to the low-sodium meat processing industry. The main purpose of this study was to investigate the effect of partially replacing sodium chloride with potassium...

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Bibliographic Details
Main Authors: Shujie Yang, Xiaoli Ma, Yanfeng Huang, Boyue Lin, Longtao Zhang, Song Miao, Baodong Zheng, Kaibo Deng
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
compound alternative salts
moisture
microstructure
sensory evaluation
volatile flavor compounds
Online Access:https://www.mdpi.com/2304-8158/13/2/291

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