Sodium salt is one of the important additives in food processing. However, excessive intake
of sodium salt may cause a series of cardiovascular diseases. Nowadays, sodium intake in …

In response to health concerns generated by increased sodium intake, many new
approaches have been studied to reduce the sodium content in processed food. It has been …

The effects of different sodium substitutes on the physical and bacterial properties, flavour
profile and sensory evaluation of dry fermented sausage were investigated. There were …

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 …

The objective of this study was to evaluate the effects of NaCl reduction (2.5% 2.0%, 1.5%
and 1.0%) on the bacterial growth, physicochemical characteristics, flavour profile and …

The effect of partial substitution of pork backfat by olive oil oleogel and NaCl by KCl on the
technological and nutritional characteristics of fermented sausages was studied. Four …

Sodium chloride (NaCl) is a multi-functional ingredient used to inhibit microbial growth and
to ensure good texture and taste in processed meat. This study showed how moderately (22 …

The partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and
substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl 2) in the …

Fermented cooked sausages were produced by replacing 50% and 75% of NaCl with KCl
and adding monosodium glutamate, disodium inosinate, disodium guanylate, lysine and …

In recent years, consumer perception about the healthiness of meat products has changed.
In this scenario, the meat industry and the scientific and technological areas have put their …