Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

Food Control

Volumn 55, Issue , 2015, Pages 90-96

  Lorenzo, José M ^a   Cittadini, Aurora ^b   Bermúdez, Roberto ^a   Munekata, Paulo E ^c   Domínguez, Rubén ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF CAMERINO   (Italy)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Dry cured lac n; Lipolysis; Proteolysis; Sensory properties; Sodium replacement

Indexed keywords

EID: 84924560123     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.02.035     Document Type: Article

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