Sensory and physicochemical characteristics of low sodium salami

Sensory and physicochemical characteristics of low sodium salami

ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami...

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Bibliographic Details
Main Authors: Marcio Aurelio de Almeida, Nilda Doris Montes Villanueva, Jair Sebastião da Silva Pinto, Erick Saldaña, Carmen J. Contreras-Castillo
Format: Article
Language:English
Published: Universidade de São Paulo 2016-08-01
Series:Scientia Agricola
Subjects:
salt reducing
consumers testing
potassium chloride
calcium chloride
penalty analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347&lng=en&tlng=en

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