Sodium-reduced lean sausages with fish oil optimized by a mixture design approach

A partial NaCl replacement by KCl and sodium tripolyphosphate on low-fat meat sausages formulated with fish oil was studied using a mixture design. Thermal behavior by modulated differential scanning calorimetry, physicochemical, and textural propertieswere determined; afterwards they were mathemati...

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Detalles Bibliográficos
Autores principales:	Marchetti, Lucas, Argel, Natalia Soledad, Andrés, Silvina Cecilia, Califano, Alicia Noemí
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2015
Materias:	Ciencias Exactas Low-fat Meat emulsion Low-sodium Potassium Texture Rheology
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/143280
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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