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Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella

Leticia Pereira Correa, Mariana Basso Pinton, Bibiana Alves dos Santos, Marcelo Antônio Morgano, Márcio Vargas‐Ramella, Alexandre José Cichoski, Róger Wagner, Paulo Cezar Bastianello Campagnol

2025Meat Science11 citationsDOI

Topics & Concepts

Food scienceChemistryShelf lifeLactic acidTBARSTasteSensory systemSodiumHydrolysisFood storageSensory analysisFat substituteFood preservationBiochemistryLipid peroxidationBacteriaEnzymeOrganic chemistryBiologyNeuroscienceGeneticsMeat and Animal Product QualitySensory Analysis and Statistical MethodsOlfactory and Sensory Function Studies
Hydrolyzed collagen, KCl, and arginine: A successful strategy to reduce fat and sodium while maintaining the physicochemical, sensory, and shelf life quality of mortadella | Litcius