Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Meat Science

Volumn 98, Issue 2, 2014, Pages 164-170

  Paulsen, Morten T ^a,b   Nys, Alexia ^c   Kvarberg, Randi ^d   Hersleth, Margrethe ^a,b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

^d STABBURET As   (Norway)

Author keywords

Descriptive analysis; Salt reduction; Sausage; Sensory; Temporal Dominance of Sensations

Indexed keywords

MEATS; POTASSIUM COMPOUNDS; SENSORY ANALYSIS; SODIUM CHLORIDE;

DESCRIPTIVE ANALYSIS; REFERENCE METHOD; SAUSAGE; SENSORY; SENSORY PROPERTIES; TEMPORAL ASPECTS; TEMPORAL DOMINANCE OF SENSATIONS; TEMPORAL PERCEPTION;

SENSORY PERCEPTION;

ACETIC ACID DERIVATIVE; LACTATE SODIUM; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SODIUM DIACETATE; TRACE ELEMENT;

ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; FOOD QUALITY; HUMAN; MEAT; MILK; MULTIVARIATE ANALYSIS; PIG; PROCEDURES; TASTE;

ACETATES; ANIMALS; FOOD HANDLING; FOOD QUALITY; HUMANS; MEAT PRODUCTS; MILK; MULTIVARIATE ANALYSIS; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SODIUM LACTATE; SWINE; TASTE; TRACE ELEMENTS;

EID: 84902982420     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.05.020     Document Type: Article

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