| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791807 | Meat Science | 2013 | 10 Pages |
Abstract
⺠Salt reduction (16%) and substitution (KCl) were made in slow fermented sausages. ⺠Salt reduction lowered the acceptance of aroma, taste, juiciness and overall quality. ⺠KCl substitution produced same overall quality acceptability as in high salt batch. ⺠Aroma acceptability was the unique parameter not improved by KCl addition. ⺠Salt reduction reduced sulfur and acid and increased aldehyde compounds.
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Authors
Sara Corral, Ana Salvador, Mónica Flores,