Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
Abstract
The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein oxidation and flavor development of Harbin dry sausage was investigated. There were three salt formulations, including a control (100% NaCl), NaCl partially substituted with KCl (SS1) (70% NaCl and 30% KCl), and NaCl partially substituted with KCl combined with other components (SS2) (70% NaCl, 20% KCl, 4% lysine, 1% alanine, 0.5% citric acid, 1%...
Paper Details
Title
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
Published Date
Oct 1, 2019
Journal
Volume
156
Pages
33 - 43
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