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• W2016784417 abstract "Sodium chloride (NaCl) is a multi-functional ingredient used to inhibit microbial growth and to ensure good texture and taste in processed meat. This study showed how moderately (22-25%) and greatly (43-50%) reduction of NaCl affected yield, sensory quality and microbial growth in hotdog sausages, bacon, cooked cured ham and salami. In greatly reduced products, the yield was reduced by 8% in sausages and 6% in ham, whereas the yield in bacon and salami remained unaffected. The microbial growth was generally not affected by reducing the content of NaCl to 2.0% in sausages, 2.3% in bacon, 1.7% in ham and 6.3% in salami (aqueous phase). Salt taste, juiciness and texture were the sensory parameters most affected by the NaCl reduction. In sausages and ham, reduction from 2.2% to 1.7% and from 2.3% to 1.3% (w/w), respectively, did not alter the sensory properties. In contrast, the sensory properties of bacon and salami were significantly affected already after a moderately reduction." @default.
• W2016784417 created "2016-06-24" @default.
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• W2016784417 date "2014-01-01" @default.
• W2016784417 modified "2023-10-09" @default.
• W2016784417 title "The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami" @default.
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• W2016784417 doi "https://doi.org/10.1016/j.meatsci.2013.06.004" @default.
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