Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations.

@article{Gimeno2001CalciumAA,
  title={Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations.},
  author={O. Lopez Gimeno and Iciar Astiasar{\'a}n and J G Felio Bello},
  journal={Meat science},
  year={2001},
  volume={57 1},
  pages={
          23-9
        }
}
A control product (2.6% NaCl) and different treatments with reduced levels of salt (1, 2.3% NaCl; 2, 2.0% NaCl; 3, 1.7% NaCl; 4, 1.4% NaCl) and increased amounts of calcium ascorbate with an equivalent ionic strength to that of the control were assayed. The percentages of reduction of sodium content in relation to the control were 15, 24, 37 and 45% and the supply of calcium was 26, 33, 42 and 50% of the Recommended Dietary Allowance (RDAs established by NRC, US) for treatments 1, 2, 3 and 4… CONTINUE READING
BETA

Topics from this paper.

Similar Papers

Citations

Publications citing this paper.
SHOWING 1-10 OF 27 CITATIONS

Mezgitten (Pollachius virens L., 1758) üretilen balık sosislerin soğuk muhafaza sırasındaki kalite değişimlerinin belirlenmesi

M. Tolga Dinçer, E. Burcu Şen Yılmaz, Şükran Çaklı
  • 2017
VIEW 1 EXCERPT
CITES BACKGROUND
HIGHLY INFLUENCED