Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

Food Chemistry

Volumn 117, Issue 4, 2009, Pages 627-633

  Armenteros, M ^a   Aristoy, M C ^a   Barat, J M ^b   Toldra F ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Dry cured loin; Lipolysis; Potassium chloride; Proteolysis; Sensory properties; Sodium replacement

Indexed keywords

AMINO ACID; AMINOPEPTIDASE B; CATHEPSIN B; CATHEPSIN H; CATHEPSIN L; CYTOSOL AMINOPEPTIDASE; DIPEPTIDYL PEPTIDASE I; FATTY ACID; METHIONYL AMINOPEPTIDASE; MICROSOMAL AMINOPEPTIDASE; POTASSIUM; POTASSIUM CHLORIDE; SODIUM; SODIUM CHLORIDE;

ANIMAL TISSUE; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; DRY CURING PROCESS; ENZYME ACTIVITY; FOOD PRESERVATION; MEAT INDUSTRY; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SARCOPLASM; SENSORY ANALYSIS;

EID: 67649363334     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.056     Document Type: Article

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