Substitution effects of NaCl by KCl and CaCl<sub>2</sub> on Lipolysis of Salted Meat

Substitution effects of NaCl by KCl and CaCl<sub>2</sub> on Lipolysis of Salted Meat

The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl<sub>2</sub>) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the e...

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Bibliographic Details
Main Authors: Fabiane M. Nachtigall, Vitor A. S. Vidal, Radha D. Pyarasani, Rubén Domínguez, José M. Lorenzo, Marise A. R. Pollonio, Leonardo S. Santos
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Foods
Subjects:
salted meat
salt substitutes
lipolysis
lipid oxidation
fatty acids
mass spectrometry
Online Access:https://www.mdpi.com/2304-8158/8/12/595

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