The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
Abstract
The aim of this study is to evaluate the effects of different levels of sodium reduction on the physicochemical characteristics, microstructure and sensory acceptance of Bologna sausages. Four different treatments were processed: control (2% NaCl), T20, T40 and T60 (20, 40 and 60% replacement of NaCl with a commercial substitute PuraQ®Arome Na4, respectively). The physicochemical characteristics (proximate composition, sodium content and...
Paper Details
Title
The effect of sodium reduction on the microstructure, texture and sensory acceptance of Bologna sausage
Published Date
Oct 1, 2017
Journal
Volume
14
Pages
1 - 7
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