Reduction of sodium content in frozen goat sausage using different types of salt

• Published in: Food science & technology Vol. 135; p. 110272
• Main Authors: da Silva Araujo, David Hans, de Souza Rodrigues, Rafael Torres, da Costa, Mateus Matiuzzi, de Miranda, Juliana Oliveira, de Lira-Alencar, Nayara Reis Cordeiro, Queiroz, Mário Adriano Ávila, de Alencar, Maria Gracileide, Oliveira, Thamys Polynne Ramos, Neto, Acácio Figueirêdo, Bonfá, Hugo Colombarolli, de Carvalho, Francisco Allan Leandro, Gois, Glayciane Costa
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2021
• Subjects: Chloride salts; Himalayan salt; Meat products; NaCl; NaCl; Himalayan salt; Chloride salts; Meat products

Sodium is essential for the production of meat derivatives. However, the relationship between sodium and health problems has driven the meat industry to seek alternatives to reducing sodium in its products. Alternative salts with lower sodium contents have been used for this purpose. The aim of this...