Abstract
This study simulates the production parameters of fermented ham to process dried cured meat pieces, and studied the effects of three low-salt formula, for potassium salt substitution groups, calcium salt substitute group, and magnesium salt replacement group, on physicochemical indicators and of flavor. The results showed that the potassium salt substitution group can reduce the sodium content in the meat, and it is closer to the control group in physicochemical indicators and flavor. Therefore, it can replace part of the sodium salt with 30% KCl and 7% salty peptide in fermented meat products.
Publication Date
10-28-2019
First Page
126
Last Page
130,205
DOI
10.13652/j.issn.1003-5788.2019.10.025
Recommended Citation
Tingting, HOU; Xin, LIU; Fushun, CUI; Qing, JIN; Qiankun, ZHENG; Min, LI; Juan, WANG; and Guanhao, LI
(2019)
"Study on physicochemical property and flavor of fermented meat products with low sodium,"
Food and Machinery: Vol. 35:
Iss.
10, Article 25.
DOI: 10.13652/j.issn.1003-5788.2019.10.025
Available at:
https://www.ifoodmm.cn/journal/vol35/iss10/25
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