Cargando…

Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic s...

Descripción completa

Detalles Bibliográficos
Autores principales:	Song, Dong-Heon, Ham, Youn-Kyung, Noh, Sin-Woo, Chin, Koo Bok, Kim, Hyun-Wook
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353538/ https://www.ncbi.nlm.nih.gov/pubmed/32498341 http://dx.doi.org/10.3390/foods9060721

Ejemplares similares

Substitution Effects of NaCl by KCl and CaCl(2) on Lipolysis of Salted Meat
por: Nachtigall, Fabiane M., et al.
Publicado: (2019)

Calorimetric study of the entropy relation in the NaCl–KCl system
por: Benisek, Artur, et al.
Publicado: (2013)

Electrodeposition of Aluminum Coatings from AlCl(3)-NaCl-KCl Molten Salts with TMACl and NaI Additives
por: Yao, Tianyu, et al.
Publicado: (2020)

CALCULATIONS OF BIOELECTRIC POTENTIALS : I. EFFECTS OF KCl AND NaCl ON NITELLA
por: Osterhout, W. J. V.
Publicado: (1930)

Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast
por: Song, D.H., et al.
Publicado: (2019)

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets
por: Jing, Lunan, et al.
Publicado: (2023)

BIOELECTRIC POTENTIALS IN VALONIA : THE EFFECT OF SUBSTITUTING KCl FOR NaCl IN ARTIFICIAL SEA WATER
por: Damon, E. B.
Publicado: (1932)

Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
por: Qin, Li-Gang, et al.
Publicado: (2023)

Preparation and Application of a NaCl-KCl-CsCl-Cs(2)ZrCl(6) Composite Electrolyte
por: Zou, Wenzhen, et al.
Publicado: (2023)

Extensive Lesions in Rat Insular Cortex Significantly Disrupt Taste Sensitivity to NaCl and KCl and Slow Salt Discrimination Learning
por: Blonde, Ginger D., et al.
Publicado: (2015)

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
por: Miocinovic, Jelena, et al.
Publicado: (2022)

Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion‐type chicken sausages
por: Mohammadzadeh, Majid, et al.
Publicado: (2021)

Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon
por: Du, Hongzhen, et al.
Publicado: (2022)

Impact of partial substitution of NaCl by KCl, and MgCl(2) on physicochemical and sensory properties of cooked sausages during storage
por: Jin, Sang-Keun, et al.
Publicado: (2020)

Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids
por: Guo, Xiuyun, et al.
Publicado: (2019)

Partial Replacement of NaCl by KCl, MgCl(2) and CaCl(2) Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties
por: Şimşek, Derya, et al.
Publicado: (2023)

Stimulation of the Salt Receptor of the Blowfly : I. NaCl
por: Gillary, Howard L.
Publicado: (1966)

Deliquescence of NaCl–NaNO(3), KNO(3)–NaNO(3), and NaCl–KNO(3 )salt mixtures from 90 to 120°C
por: Carroll, Susan, et al.
Publicado: (2005)

Detachment mechanism and reduced evaporation of an evaporative NaCl salt crust
por: Licsandru, G., et al.
Publicado: (2022)

Effect of NaCl road salt on the ionic composition of soils and Aesculus hippocastanum L. foliage and leaf damage intensity
por: Łuczak, Katarzyna, et al.
Publicado: (2021)

Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level
por: Zhang, Y.W., et al.
Publicado: (2023)

Effects of Partial Substitutions of NaCl with KCl, CaSO(4) and MgSO(4) on the Quality and Sensorial Properties of Pork Patties
por: Davaatseren, Munkhtugs, et al.
Publicado: (2014)

NaCl and KCl mediate log increase in AAV vector particles and infectious titers in a specific/timely manner with the HSV platform
por: Yu, Chenghui, et al.
Publicado: (2021)

The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses
por: Juan, Bibiana, et al.
Publicado: (2022)

High-Temperature Corrosion of Ni-Cr-Mo Cladding Layers with Different Si Contents in NaCl-KCl-Na(2)SO(4)-K(2)SO(4) Mixed Salt Medium
por: Chen, Shanshan, et al.
Publicado: (2022)

Self-Lifting NaCl Crystals
por: Salim, Herish, et al.
Publicado: (2020)

Commentary: The Role of the Anion in Salt (NaCl) Detection by Mouse Taste Buds
por: Menon, Vaibhav, et al.
Publicado: (2019)

Influence of Salting Technology on the Diffusion of NaCl in Swordfish (Xiphias gladius) Fillets
por: Corrias, Francesco, et al.
Publicado: (2022)

Hygrothermal Performance of Salt (NaCl) for Internal Surface Applications in the Building Envelope
por: Pungercar, Vesna, et al.
Publicado: (2022)

Transcriptome-wide identification and expression analysis of the KT/HAK/KUP family in Salicornia europaea L. under varied NaCl and KCl treatments
por: Wei, Jia, et al.
Publicado: (2022)

Some Features of Surfactant Organization in DNA Solutions at Various NaCl Concentrations
por: Silanteva, Irina A., et al.
Publicado: (2020)

Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
por: Bae, Su Min, et al.
Publicado: (2018)

The corrosion behavior of 304 stainless steel in NaNO(3)–NaCl–NaF molten salt and vapor
por: Lai, Xing, et al.
Publicado: (2022)

The Water-Alkane Interface at Various NaCl Salt Concentrations: A Molecular Dynamics Study of the Readily Available Force Fields
por: Underwood, Thomas R., et al.
Publicado: (2018)

Hydrophobic Hydration and the Effect of NaCl Salt in the Adsorption of Hydrocarbons and Surfactants on Clathrate Hydrates
por: Jiménez-Ángeles, Felipe, et al.
Publicado: (2018)

THE EFFECT OF NaCl ON THE PHAGE-BACTERIUM REACTION
por: Scribner, E. J., et al.
Publicado: (1937)

NaCl Potentiates Human Fibrocyte Differentiation
por: Cox, Nehemiah, et al.
Publicado: (2012)

Effect of NaCl on the Lifetime of Micro- and Nanobubbles
por: Uchida, Tsutomu, et al.
Publicado: (2016)

NaCl Crystals as Carriers for Micronutrient Delivery
por: Lepinay, Simon E. G., et al.
Publicado: (2022)

Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles
por: Kim, Hyun-Wook, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_t9q6s977ga5n7lsd15edidlequ