Food chemistryMeat ProductsDietary FiberSwineTasteEmulsions
Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausages.
Chunlin Nie, Huiting Zhong, Haibo Shi, Xianqi Yao, Wei Wang, Igor Tomasevic, Jiabao Zheng, Weizheng Sun
Published: 202610.1016/j.foodchem.2025.147414
Abstract
This study evaluated the effects of sodium substitutes (KCl, MgCl2, and CaCl2) and soybean dietary fiber (SDF) on the textural, sensory, digestive, and storage properties of emulsion sausages. Replacing 25 % of NaCl with KCl or MgCl2 minimally affect…
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