Article

Effects of partial, combined and total replacement of sodium chloride in beef sausage on microbial load, sensory acceptability and physical properties

2019-01-02

Abstract excerpt

This study evaluates the effects of partial, combined or total replacement of NaCl on microbial load, sensory evaluation and physical properties of beef sausage. Beef sausage was prepared (g/100g: beef 65.0, corn flour 10.0, oil 10.0, soya bean, wet and dry spice 15.0). Sodium chloride (SC) was replaced with potassium chloride (PC), potassium lactate (PL) or calcium ascorbate (CA) at 25%, 50% and 100%, and then st...

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Literature Corpus work: 84175ef4-43c0-55ee-a687-84b7583c8c7e
DOI: 10.1101/506071

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