Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Meat Science

Volumn 90, Issue 2, 2012, Pages 361-367

  Armenteros, Mónica ^a   Aristoy, María Concepción ^a   Barat, José Manuel ^b   Toldrá, Fidel ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Chloride salts; Dry cured ham; Proteolysis; Replacement; Sensory.

Indexed keywords

CHLORIDE SALTS; CONTENT OF SODIUM; DRY-CURED HAM; PARTIAL REPLACEMENT; PROTEASE ACTIVITIES; REPLACEMENT; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY.;

CALCIUM CHLORIDE; CURING; MAGNESIUM; MEATS; SODIUM CHLORIDE;

DRYING;

CALCIUM CHLORIDE; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE;

ANIMAL; ARTICLE; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; SALT INTAKE; SWINE; TASTE;

ANIMALS; CALCIUM CHLORIDE; FOOD HANDLING; FOOD PRESERVATION; MAGNESIUM CHLORIDE; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; PROTEOLYSIS; SODIUM CHLORIDE, DIETARY; SWINE; TASTE;

EID: 80555150712     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.023     Document Type: Article

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