Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.05.003
Abstract: Abstract The effects of partial substitution of NaCl using chloride salt (KCl, MgCl2, and CaCl2) mixtures with different formulas on oxidative characteristics, physicochemical and gel properties of the pork meat myofibrillar protein (MP) were investigated.… read more here.
Keywords: partial substitution; substitution; substitution nacl; chloride salt ... See more keywords
Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2018.1493538
Abstract: ABSTRACT This study evaluated the effect of substituting of NaCl with varying amounts of a combination of KCl, L-histidine (L-his), and L-lysine (L-lys) on the instrumental characteristics of cooked loin. Fifteen cooked loins were produced… read more here.
Keywords: kcl histidine; effects substitution; substitution nacl; substitution ... See more keywords