Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages

Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages

The objective of this study was to investigate the feasibility of partially replacing NaCl with salty pig bone peptides (SPBP) in the production of low-NaCl sausages (LNS). The impact of varying proportions of SPBP replacing NaCl on sensory attributes, texture characteristics, color variation, pH, y...

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Bibliographic Details
Main Authors: Li ZHAO, Yuxin CAO, Ziwei SONG, Jiaxin LIAN, Yaxin ZHU, Miaoyun LI, Qingyun BAI, Jun CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-01-01
Series:Shipin gongye ke-ji
Subjects:
salty pig bone peptides
low-nacl sausage
quality
flavor
e-tongue
headspace-gas chromatography-ion mobility spectrometry (hs-gc-ims)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120208
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120208

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