Influence of salt on lipid oxidation in meat and seafood products: A review.

@article{Mariutti2017InfluenceOS,
  title={Influence of salt on lipid oxidation in meat and seafood products: A review.},
  author={Lilian R B Mariutti and Neura Bragagnolo},
  journal={Food research international},
  year={2017},
  volume={94},
  pages={90-100}
}
Sodium chloride, commonly known as salt, is a widely used additive in food industry due to its preservation and antimicrobial properties provided by its ability to reduce water activity. Moreover, the addition of salt to meat and seafood aims at improving water retention capacity and enhancing flavor due to its influence on the activity of some enzymes… CONTINUE READING