Background Sodium chloride is one of the most widely used additives in the food processing
sector. Currently, the daily sodium intake is approximately three times the recommended …

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 …

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 …

Today, both consumers and food industry producers have exhibited an ever‐growing
interest in improving and broadening the functional performance of proteins in food industry …

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 …

Background Salt-soluble myofibrillar proteins (MPs) form the major protein component of
meat and have several advantages over plant-derived proteins, including high digestibility …

Comprehensive 2D gas chromatography-mass spectrometry (GC× GC–MS) and non-
targeted metabolomics were employed to investigate the differences in key volatile flavor …

Meat products represent an important component of the human diet, their consumption
registering a global increase over the last few years. These foodstuffs constitute a good …

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 …