Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions
Mariana Basso Pinton, Bibiana Alves dos Santos, Leticia Pereira Correa, Yasmim Sena Vaz Leães, Alexandre José Cichoski, José M. Lorenzo, Mírian dos Santos, Marise Aparecida Rodrigues Pollonio, Paulo Cezar Bastianello Campagnol
Topics & Concepts
ChemistryFood scienceTBARSSodiumPhosphateSonicationSalt (chemistry)Low sodiumUltrasoundBiochemistryChromatographyAntioxidantLipid peroxidationOrganic chemistryAcousticsPhysicsMeat and Animal Product QualityDye analysis and toxicitySodium Intake and Health