Sodium replacement on fish meat products – A systematic review of microbiological, physicochemical and sensory effects
Marlon da Silva Amorim Gomes, Lilian Seiko Kato, Anna Paula Azevedo de Carvalho, Antônio Eugênio Castro Cardoso de Almeida, Carlos Adam Conte‐Júnior
Topics & Concepts
Food scienceSodiumFlavorChemistryTasteLow sodiumIngredientSodium lactateFish <Actinopterygii>PotassiumFermentationBiologyFisheryOrganic chemistryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesSodium Intake and Health