Fat and salt contents affect the in-mouth temporal sodium release and saltiness perception of chicken sausages

Meat Science

Volumn 94, Issue 2, 2013, Pages 253-261

  Chabanet, C ^a,b   Tarrega, A ^a,b,c   Septier, C ^a,b   Siret, F ^d   Salles, C ^a,b  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

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

^d CTSCCV   (France)

Author keywords

Chicken sausage; Composition; Fat; Saltiness; Sodium release; Texture

Indexed keywords

CHICKEN SAUSAGES; FAT; FLAVOUR RELEASE; RHEOLOGICAL PROPERTY; SALT CONTENT; SALTINESS; SODIUM RELEASE; TIME POINTS;

ANIMALS; CHEMICAL ANALYSIS; LIPIDS; TEXTURES;

MEATS;

SODIUM; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; CONSUMER; FAT INTAKE; FOOD; FOOD PREFERENCE; STANDARD; TASTE; TIME;

ANIMALS; CHICKENS; CONSUMER SATISFACTION; DIETARY FATS; FOOD PREFERENCES; POULTRY PRODUCTS; SODIUM; SODIUM CHLORIDE; TASTE; TIME FACTORS;

EID: 84875100630     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.09.023     Document Type: Article

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