Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

Meat Science

Volumn 86, Issue 3, 2010, Pages 742-747

  Zanardi, Emanuela ^a   Ghidini, Sergio ^a   Conter, Mauro ^a   Ianieri, Adriana ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Italian salami; Lipid oxidation; Mineral composition; Sensory properties; Sodium chloride replacement

Indexed keywords

CHLORIDE SALTS; DETRIMENTAL EFFECTS; DRY FERMENTED SAUSAGE; EUROPEAN COMMISSION; FREE FATTY ACID; ITALIAN SALAMI; LIPID OXIDATION; MEAT PRODUCTS; MINERAL COMPOSITION; NA CONTENT; PARTIAL REPLACEMENT; PHYSICO-CHEMICALS; PUBLIC AWARENESS; READY MEALS; SENSORY ATTRIBUTES; SENSORY PROPERTIES; WATER ACTIVITY; WORLD HEALTH ORGANIZATION;

CALCIUM CHLORIDE; CHLORIDE MINERALS; FATTY ACIDS; MEATS; METAL DRAWING; MINERALS; OXIDATION; PH EFFECTS; SILICATE MINERALS; SODIUM ALLOYS;

SODIUM CHLORIDE;

CALCIUM CHLORIDE; INORGANIC SALT; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; SODIUM;

ANIMAL; ARTICLE; LIPID PEROXIDATION; MEAT; SALT INTAKE; SWINE;

ANIMALS; CALCIUM CHLORIDE; LIPID PEROXIDATION; MAGNESIUM CHLORIDE; MEAT PRODUCTS; POTASSIUM CHLORIDE; SALTS; SODIUM; SODIUM CHLORIDE, DIETARY; SWINE;

EID: 80051852771     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.015     Document Type: Article

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