Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids
Keyword(s):
To obtain healthier meat products with reduced Na content, the salt substitute containing l-histidine and l-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing.
1988 ◽
Vol 33
(1)
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pp. 127-134
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1999 ◽
Vol 3
(1)
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pp. 113-145
2020 ◽
Vol 46
(5)
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pp. 1665-1677
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