Strategy for Sodium-Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and Concentrations
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In order to reduce sodium chloride intake and related health risks, the effect of NaCl and KCl solutions on the myosin processing properties was investigated at different concentration (0.4, 0.8, 1.2, 1.6, and 2.0 m) to explore salt substitution strategy. Myos... ...
