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Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Eac...

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Detalles Bibliográficos
Autores principales: Bae, Su Min, Cho, Min Guk, Hong, Gi Taek, Jeong, Jong Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960837/
https://www.ncbi.nlm.nih.gov/pubmed/29805289
http://dx.doi.org/10.5851/kosfa.2018.38.2.417

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