Ultrasound-Assisted Marination: Role of Frequencies and Treatment Time on the Quality of Sodium-Reduced Poultry Meat

The objective of this study was to evaluate the influence of high-power ultrasound (US) to accelerate marination of chicken breast; the effect of ultrasonic frequencies and marination times were investigated on samples containing full sodium levels (FS) or 25% sodium reduction, either by reducing Na...

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Detalles Bibliográficos
Autores principales: Inguglia, Elena S., Burgess, Catherine M., Kerry, Joseph P., Tiwari, Brijesh K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835530/
https://www.ncbi.nlm.nih.gov/pubmed/31614455
http://dx.doi.org/10.3390/foods8100473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835530/
https://www.ncbi.nlm.nih.gov/pubmed/31614455
http://dx.doi.org/10.3390/foods8100473

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