Impact of partial substitution of NaCl by KCl, and MgCl on physicochemical and sensory properties of cooked sausages during storage
| Autor: | Sang-Keun Jin, Sun-Jin Hur, Dong-Gyun Yim |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 10, Pp 1666-1673 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1011-2367 1976-5517 |
| DOI: | 10.5713/ajas.18.0707 |
| Popis: | Objective To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage. Methods Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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