Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile

Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile

The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another w...

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Bibliographic Details
Main Authors: Luis Tejada, Laura Buendía-Moreno, Elisa Álvarez, Agustín Palma, Eva Salazar, Beatriz Muñoz, Adela Abellán
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-03-01
Series:Frontiers in Nutrition
Subjects:
sodium chloride replacement
nutrition properties
nutrition and health food labeling
sausage
mineral salt (Winbi)
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.642726/full

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