Article

Salt substitution in surimi seafood and its effects on instrumental quality attributes

2012-10-01

Abstract excerpt

A reduction of dietary sodium intake is one of the strategies to decrease the risk for diet-driven cardiovascular disease. Salt (NaCl) is added during processing of seafood to enhance protein gelation, and hence, texture and flavor as well as microbial safety. This study compared effects of salt substitute and salt on physicochemical properties of heat-set surimi gels. Salt or salt substitute at 0 (control), 0.17,...

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Literature Corpus work: 9bff5be7-e877-57b4-ab0a-24e33afd952c
DOI: 10.1016/j.lwt.2012.03.004

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