Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride

Published on Apr 1, 2020in Lwt - Food Science and Technology
· DOI :10.1016/J.LWT.2020.109061
Yingying Hu6
Estimated H-index: 6
(NEAU: Northeast Agricultural University),
Lang Zhang5
Estimated H-index: 5
(NEAU: Northeast Agricultural University)
+ 3 AuthorsBaohua Kong42
Estimated H-index: 42
(NEAU: Northeast Agricultural University)
Sources
Abstract
Abstract The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5% and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and sensory traits of fermented dry sausage. The moisture content, water activity and lactic acid bacteria count increased as the NaCl level decreased (P
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References53
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