Effect of Low-sodium Composite Salt on the Quality of Tea Sausages during Storage
The aim of this study was to investigate the effects of low-sodium composite salt on physicochemical and flavor properties of tea sausages during storage (28 days at 4 ℃). There were four treatments: control (CT, adding 3% NaCl of meat weight), direct salt reduction (DR, adding 2.5% NaCl of meat wei...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080076 |
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