Replacing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer
Sodium chloride (NaCl) serves as a key ingredient in processed meats contributing to both quality and food safety. Continued interest exists in identifying NaCl replacement ingredients with saltiness potentiation while still preserving important functional properties. An approach to identify ingredi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2018-01-01
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| Series: | Meat and Muscle Biology |
| Online Access: | https://dl.sciencesocieties.org/publications/mmb/articles/2/1/18 |