The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat

This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, ph...

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Detalles Bibliográficos
Autores principales: Zhang, Man, Fu, Cuncun, Chen, Mengfei, Jin, Changhai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528248/
https://www.ncbi.nlm.nih.gov/pubmed/37761163
http://dx.doi.org/10.3390/foods12183452

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10528248/
https://www.ncbi.nlm.nih.gov/pubmed/37761163
http://dx.doi.org/10.3390/foods12183452

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