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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |