Use of alternative curing salts for processing salamis

This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Various types of curing salts (KCl or MgCl ) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate...

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Bibliographic Details
Published in:Animal bioscience 2018, 31(1), , pp.123-128
Main Authors: Yim, Dong-Gyun, Chung, Ku-Young, Jo, Cheorun, Nam, Ki-Chang
Format: Article
Language:English
Subjects:
Curing Salts
Fatty Acids
Free Amino Acids
Nucleotides
Production processes
Salami
Salamis
Salt (Food)
축산학
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Summary:This study was performed to determine effects of different curing salts on the quality of salamis and to assess feasibility of using NaCl-alternative salts. Various types of curing salts (KCl or MgCl ) as well as NaCl (sun-dried or refined) were incorporated for processing of salamis. The proximate composition, fatty acids, nucleotide-related compounds, and free amino acids of the salamis were analyzed during 40 days of ripening. The substitution of NaCl by KCl caused higher fat and ash content, but lower moisture content of the salami after 20 days of ripening (p
ISSN:1011-2367
2765-0189
1976-5517
2765-0235
DOI:10.5713/ajas.17.0432