Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Meat Science

Volumn 96, Issue 3, 2014, Pages 1325-1331

  Wu, Haizhou ^a   Zhang, Yingyang ^a   Long, Men ^a   Tang, Jing ^a   Yu, Xiang ^a   Wang, Jiamei ^a   Zhang, Jianhao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dry cured bacon; Potassium chloride; Proteolysis; Sensory properties; Sodium chloride substitution

Indexed keywords

DRY-CURED BACON; PARTIAL SUBSTITUTION; PEPTIDE NITROGEN; POTASSIUM CHLORIDE; QUADRICEPS FEMORIS MUSCLES; SENSORY ANALYSIS; SENSORY PROPERTIES; SODIUM CHLORIDE (NACL);

AMINO ACIDS; CURING; DRYING; MOISTURE DETERMINATION; NITROGEN; PROTEOLYSIS;

SODIUM CHLORIDE;

POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; DRY-CURED BACON; FOOD HANDLING; FOOD PRESERVATION; HUMAN; MEAT; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SENSORY PROPERTIES; SODIUM CHLORIDE SUBSTITUTION; SWINE; TASTE;

DRY-CURED BACON; POTASSIUM CHLORIDE; PROTEOLYSIS; SENSORY PROPERTIES; SODIUM CHLORIDE SUBSTITUTION;

ANIMALS; COLOR; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FOOD PRESERVATION; HUMANS; MEAT PRODUCTS; POTASSIUM CHLORIDE; PROTEOLYSIS; SODIUM CHLORIDE; SWINE; TASTE;

EID: 84890281490     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.10.037     Document Type: Article

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