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Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

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Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

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Armenteros Cuesta, M.; Aristoy Albert, MC.; Barat Baviera, JM.; Toldrá Vilardell, F. (2012). Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Science. 90(2):361-367. doi:10.1016/j.meatsci.2011.07.023

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80549

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Title: Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is ...[+]
Subjects: Chloride salts , Dry-cured ham , Proteolysis , Replacement , Sensory. , Calcium chloride , Magnesium chloride , Potassium chloride , Animal , Article , Food handling , Food preservation , Meat , Methodology , Physical chemistry , Protein degradation , Salt intake , Swine , Taste , Animals , Meat Products , Physicochemical Phenomena , Sodium Chloride, Dietary , Content of sodium , Partial replacement , Protease activities , Sensory attributes , Sensory characteristics , Curing , Magnesium , Meats , Sodium chloride , Drying
Copyrigths: Cerrado
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2011.07.023
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.meatsci.2011.07.023
Thanks:
This work was supported by grant AGL2004-05064-C02-01 from Ministry of Education and Science (Madrid, Spain) and FEDER. FPI/MEC scholarship to M. Armenteros is also acknowledged.
Type: Artículo

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