Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages

Teixeira, Alfredo; Ferreira, Iasmin da Silva; Pereira, Etelvina; Dominguez, Rubén; Lorenzo Rodriguez, Jose Manuel; Rodrigues, Sandra

http://hdl.handle.net/10198/28107

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Authors

Teixeira, Alfredo

Ferreira, Iasmin da Silva

Pereira, Etelvina

Dominguez, Rubén

Lorenzo Rodriguez, Jose Manuel

Rodrigues, Sandra

Abstract(s)

This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times

Keywords

NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/28107

Citation

Teixeira, Alfredo; Ferreira, Iasmin da Silva; Pereira, Etelvina; Domínguez, Rubén; Lorenzo, José M.; Rodrigues, Sandra (2020). Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages. In Book of Abstracts of the 71st Annual Meeting of the European Federation of Animal Science. Online

Publisher

EAAP

Collections

CIMO - Posters em Encontros Científicos Internacionais

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