Publicação
Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages
| Resumo: | This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times |
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| Autores principais: | Teixeira, Alfredo |
| Outros Autores: | Ferreira, Iasmin da Silva; Pereira, Etelvina; Dominguez, Rubén; Lorenzo Rodriguez, Jose Manuel; Rodrigues, Sandra |
| Assunto: | NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | póster em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times |
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