Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings.
Alginate casing
Calcium concentration
Dry fermented sausage
White efflorescence
Journal
Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143
Informations de publication
Date de publication:
05 2020
05 2020
Historique:
received:
07
10
2019
revised:
10
01
2020
accepted:
15
01
2020
entrez:
6
4
2020
pubmed:
6
4
2020
medline:
31
3
2021
Statut:
ppublish
Résumé
The effect of the concentration of calcium in the crosslinking solution during co-extrusion of dry fermented sausages with calcium alginate casing on the white efflorescence was investigated. With the co-extrusion technology, a continuous sausage production is possible and, furthermore, snack products with very small calibers can be produced. Therefore, crosslinking solutions with different concentrations of CaCl
Identifiants
pubmed: 32247477
pii: S0963-9969(20)30037-5
doi: 10.1016/j.foodres.2020.109012
pii:
doi:
Substances chimiques
Alginates
0
Calcium Compounds
0
Lactates
0
Minerals
0
calcium lactate
2URQ2N32W3
Magnesium
I38ZP9992A
Calcium Chloride
M4I0D6VV5M
Calcium
SY7Q814VUP
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
109012Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.