Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.
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DOI: 10.1016/j.meatsci.2016.09.001
Abstract: Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was… read more here.
Keywords: liquid smoke; lysine liquid; low fat; addition ... See more keywords