Partial substitution of sodium chloride (NaCl) for potassium chloride (KCl) and its effect on the processing of chicken sausage

An efficient proposal for reducing sodium levels in meatproducts and developing healthy formulations is toreduce the amount of sodium chloride (NaCl) by substituting it with products that do not alter the proximate and sensory characteristics. The main objective of this research was to evaluate the...

• Príomhchruthaitheoir: Caballero Noboa, Erick (author)
• Rannpháirtithe: Cortez Espinoza, Andrea (author), Aldas Morejon, Jhonnatan (author), Revilla Escobar, Karol (author)
• Formáid: article
• Teanga: spa
• Foilsithe / Cruthaithe: 2023
• Ábhair: cárnicos; formulación; características sensoriales; saludable; meat products; formulation; sensory characteristics; healthful; susbtituto; sódio; salchicha; sadia
• Rochtain ar líne: https://revistas.uteq.edu.ec/index.php/cyt/article/view/606