Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
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E-mail: fns@scirp.org

"Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat"
written by Hassan Safa, Philippe Gatellier, Jean-Louis Berdagué, Nathalie Kondjoyan, Frédéric Mercier, Stéphane Portanguen, Raphaël Favier, Pierre-Sylvain Mirade,
published by Food and Nutrition Sciences, Vol.7 No.14, 2016

has been cited by the following article(s):

[1]	Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia
	Ortí, A Pardo-Giménez… - Nutrients, 2022

[2]	Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)
	2021

[3]	Efeitos da substituição de NaCl na qualidade de chouriças de carne de porco Bísaro
	2020

[4]	Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review
	2019

[5]	Réduire l'imprégnation en sel des charcuteries sèches–Conséquences sur les qualités technologiques et sensorielles des produits finis
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[6]	Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge
	2017

[7]	The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their …
	Nutrition Bulletin, 2017

[1]	Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia Nutrients, 2022 DOI:10.3390/nu14153106

[2]	Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais) Foods, 2021 DOI:10.3390/foods10050961

[3]	The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality Nutrition Bulletin, 2017 DOI:10.1111/nbu.12297

[4]	Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge Food and Nutrition Sciences, 2017 DOI:10.4236/fns.2017.84029

[5]	The TeRiFiQ project: Combining technologies to achieve significant binary reductions in sodium, fat and sugar content in everyday foods whilst optimising their nutritional quality Nutrition Bulletin, 2017 DOI:10.1111/nbu.12297

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