Physicochemical properties of low sodium goat kafta

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• 作者：Phillipe T. Barbosa^a ; Isabel C.V. Santos^a ; Valquí ; ria C.S. Ferreira^b ; Sinara P. Fragoso^b ; Í ; ris B.S. Araú ; jo^b ; Ana C.V. Costa^b ; Luciares C. Araú ; jo^a ; Fá ; bio A.P. Silva^a ; ^{fabioandersonps@gmail.com}
• 关键词：Goat industry ; Sodium replacement ; Potassium chloride ; Arterial hypertension
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：314-319
• 全文大小：369 K
• 卷排序：76

文摘

Physicochemical changes of goat kafta depend on the level of NaCl substitution. Sodium reduction reached maximum value of 45.6% in goat kafta. NaCl promotes a greater texture quality in goat kafta samples than KCl. The presence of low concentrations of KCl reduced cooking loss. High percentages of NaCl substitution by KCl induced lipid oxidation.