Loading…

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and $MgCl_2$, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% $MgCl_2$) wer...

Full description

Saved in:
Bibliographic Details
Published in:Food science of animal resources 2019-08, Vol.39 (4), p.555-564
Main Authors: Jin, Sang Keun, Hur, Sun Jin, Yim, Dong Gyun
Format: Article
Language:Korean
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and $MgCl_2$, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% $MgCl_2$) were formulated with cellulose/chitosan at concentrations of 3% and compared to control. T1 and T2 decreased the pH values (p
ISSN:2636-0772
2636-0780