Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages

Published 2016 View Full Article

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Title
Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages
Authors
Keywords
NaCl, Protein oxidation, Carbonylation, Cross-links, Strecker aldehydes, Texture
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 69, Issue -, Pages 110-116
Publisher
Elsevier BV
Online
2016-01-19
DOI
10.1016/j.lwt.2016.01.047

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