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...
Saved in:
Published in: | Food science of animal resources 2019-08, Vol.39 (4), p.555-564 |
---|---|
Main Authors: | , , |
Format: | Article |
Language: | Korean |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
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 |