Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

Meat Science

Volumn 89, Issue 4, 2011, Pages 426-433

  Horita, C N ^a   Morgano, M A ^b   Celeghini, R M S ^a   Pollonio, M A R ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Emulsion stability; Low sodium; Mortadella; Salt reduction; Sensory properties; Texture

Indexed keywords

CHLORIDE CONCENTRATIONS; COOKING YIELD; EMULSION STABILITY; LIPID OXIDATION; LOW-SODIUM; MORTADELLA; PHYSICO-CHEMICALS; POTASSIUM CHLORIDE; SENSORY ACCEPTANCE; SENSORY PROPERTIES; SHELF LIFE;

BLENDING; CALCIUM; CALCIUM CHLORIDE; ELASTICITY; EMULSIFICATION; MAGNESIUM; STABILITY;

SODIUM CHLORIDE;

CALCIUM CHLORIDE; FAT; FOOD PRESERVATIVE; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; LIPID METABOLISM; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; SALT INTAKE; TASTE;

ANIMALS; CALCIUM CHLORIDE; COLOR; FATS; FOOD HANDLING; FOOD PRESERVATIVES; LIPID METABOLISM; MAGNESIUM CHLORIDE; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; SODIUM CHLORIDE, DIETARY; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 80051847194     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.010     Document Type: Article

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