A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids
Y Zhang, X Guo, Z Peng, MA Jamali - Trends in Food Science & …, 2022 - Elsevier
Background Due to the high NaCl contents of meat products, a reduction in their sodium
levels is an ongoing focus for researchers, enterprises, and consumers. Current strategies …
levels is an ongoing focus for researchers, enterprises, and consumers. Current strategies …
Sensory analysis and consumer research in new meat products development
C Ruiz-Capillas, AM Herrero, T Pintado… - Foods, 2021 - mdpi.com
This review summarises the main sensory methods (traditional techniques and the most
recent ones) together with consumer research as a key part in the development of new …
recent ones) together with consumer research as a key part in the development of new …
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
R Wen, Y Hu, L Zhang, Y Wang, Q Chen, B Kong - Meat Science, 2019 - Elsevier
The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein
oxidation and flavor development of Harbin dry sausage was investigated. There were three …
oxidation and flavor development of Harbin dry sausage was investigated. There were three …
Metallic-based salt substitutes to reduce sodium content in meat products
M Pateiro, PES Munekata, A Cittadini… - Current Opinion in Food …, 2021 - Elsevier
Highlights•Reformulation of dry-cured and processed meat products with metallic-based
salts.•The maintenance of ionic strength results in a technologically feasible …
salts.•The maintenance of ionic strength results in a technologically feasible …
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
B Gómez, FJ Barba, R Domínguez, P Putnik… - Trends in Food Science …, 2018 - Elsevier
Background Meat has a complex physical structure and chemical composition that is very
prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of …
prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of …
Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger
The effect of Agaricus bisporus (AB) mushroom as a fat replacer in beef burgers was
evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with …
evaluated. Four treatments were compared: control (0% AB, 20% fat) and 3 treatments with …
A combination of near-infrared hyperspectral imaging with two-dimensional correlation analysis for monitoring the content of alanine in beef
F Dong, Y Bi, J Hao, S Liu, Y Lv, J Cui, S Wang, Y Han… - Biosensors, 2022 - mdpi.com
Alanine (Ala), as the most important free amino acid, plays a significant role in food taste
characteristics and human health regulation. The feasibility of using near–infrared …
characteristics and human health regulation. The feasibility of using near–infrared …
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces–a review
NaCl is fundamental for the development of the physico-chemical, sensorial and
microbiological stability in meat products made from whole pieces such as dry-cured lacón …
microbiological stability in meat products made from whole pieces such as dry-cured lacón …
Effect of salt content reduction on food processing technology
J Rysová, Z Šmídová - Foods, 2021 - mdpi.com
Higher salt intake is associated with the risk of cardiovascular and kidney diseases,
hypertension and gastric cancer. Salt intake reduction represents an effective way to …
hypertension and gastric cancer. Salt intake reduction represents an effective way to …
Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages
This study aimed to investigate the effect of adding emulsion gels (EGs) based on chia
mucilage (MC) and olive oil while reducing pork back fat (PBF) and phosphate levels on the …
mucilage (MC) and olive oil while reducing pork back fat (PBF) and phosphate levels on the …