Effect of salt, phosphate and carrageenan on proporties of smoked ham
Smoked ham is commonly eaten in Sweden. However, smoked ham consists of a lot of salt (NaCl) which is an important component in the brine. Since a high salt consumption increases the risk of cardiovascular diseases, it is of great interest to decrease salt and other sodium-binding compounds in various food products, especially in smoked ham. Nevertheless, this is a challenge because the salt and o
